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- A Pinch Of Passion In Every Dish -

Explore Global Cuisine

Smoked paprika chicken with toasted hazelnut picada

Keep warm this winter with this midweek showstopper. This recipe is brought to you by Moro Olive Oil.


  • 4 x 350g sweet potatoes (skin-on)

  • 1 red capsicum, halved lengthways, seeds removed

  • 2 dried chorizo, split lengthways

  • 4 unpeeled garlic cloves

  • 2/3 cup (160g) sour cream

  • Juice of 1/2 lemon

  • 1 red onion, finely chopped

  • 1/2 bunch flat-leaf parsley, leaves chopped

  • 1 teaspoon smoked paprika (pimenton)


  • Preheat oven to 200°C. Combine paprika, sugar and Moro Primero Extra Virgin Olive Oil in a bowl with 2 tsp salt flakes. Add the chicken and tomatoes, rub the spice mix all over. Scatter the chorizo on a lined baking tray, place chicken and tomatoes on top.

  • Roast, basting every 10 minutes with cooking juices, for 30 minutes or until crisp. Rest for 10 minutes. Drain pan juices and chorizo through a sieve into a bowl, reserving 2 tbs juice and chorizo.

  • Heat 2 tbs Moro Tradicional Olive Oil in a pan and add breadcrumbs. Cook, stirring regularly, for 2-3 minutes or until golden. Chop the nuts and place in a bowl with the breadcrumbs. Add chorizo, garlic, parsley, vinegar and remaining 3 tbs oil. Season with salt. Scatter picada over chicken and drizzle over reserved juices to serve.


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