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