“Olives, chorizo and sherry add plenty of Spanish flavour to chicken thighs.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the thighs on a board, season well and put a piece of pimiento inside each one.
  2. Place a slice of chorizo on the outside of the thighs and secure with two toothpicks. Put to one side.
  3. Heat the olive oil in a pan and fry the onion for 10min.
  4. Add the garlic and cook for 1min. Put the chicken thighs, chorizo-side down, in the pan and brown them all over, cooking for about 10-15min.
  5. Add chopped tomatoes and sherry and bring to the boil. Simmer for 5min or until juices run clear.
  6. Add olives, warm through and serve.

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