Yesterday I spent just a few minutes in the garden and came back to the kitchen with a strange concoction in my trug...huge blackberries from our thornless plant (a real boon as I can gather the fruits without getting by arms scratched to bits), lots of lovely tomatoes and a solitary courgette...now how to use these offerings...
The blackberries were easy, I'd make an apple and blackberry crumble, just needed to get a few apples from the tree in the garden, a little underripe but sharp flavoured and delicious in a crumble. Now for the tomatoes; I had already taken some chicken thighs from the freezer earlier in the day and I had a paprika sausage in the fridge crying out to be used, so Spanish Chicken it had to be...
Spanish Chicken with Tomato
Serves 2-3
Ingredients
2 tbsp light olive oil
1 large onion, finely sliced
1/4 tsp pimenton or smoked paprika
100g Mangalika Hungarian paprika sausage, thickly sliced
(you could use any chorizo type sausage)
4 large chicken thighs, cut into large chunks
200g cherry tomatoes or larger tomatoes halved or quartered
Method
Heat the olive oil in a frying pan and add the onion. Gently cook for 3 minutes until the onion begins to soften. Add the paprika sausage and the pimenton to the onion and cook together for another 2 minutes. Using a slotted spoon, remove the onion and sausage mixture from the pan and set aside. Add the chicken pieces to the oil in the pan and fry until browned; this should only take a few minutes.
Place the chicken in a shallow ovenproof dish, cover with the onion and sausage mix and then place the tomatoes on top. Drizzle a little olive oil over the tomatoes, season with salt and pepper and bake at 180C for about 25-30 minutes ensuring that the chicken pieces are cooked. The tomatoes should be soft but not mushy. Serve with plain boiled rice and a green salad.
Note: I don't have a photo of the finished dish as it smelt so lovely we couldn't wait to taste it.
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