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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Olives, chorizo and sherry add plenty of Spanish flavour to chicken thighs. Ingredients:
12 boneless skinless chicken thighs |
1 pinch salt and pepper |
6 ounces pimientos |
12 slices chorizo sausage |
2 tablespoons olive oil |
1 onion, finely chopped |
4 garlic cloves, crushed |
7 ounces chopped tomatoes |
4 tablespoons dry sherry |
18 green olives |
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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