One-Pot Chicken And Chorizo

1. 1

   Preheat the oven to 200u00b0C/400u00b0F/Gas Mark 6.

2. 2

   Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.

3. 3

   Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.

4. 4

   Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.

5. 5

   Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.

6. 6

   Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.

7. 7

   Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.