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Chicken, chorizo, brussels sprouts and cauliflower bake

Name: Chicken, chorizo, brussels sprouts and cauliflower bake recipe
Yield: 6
Ingredients: 6 small Grasslands Poultry thigh cutlets (about 1kg), skin on, trimmed; 1/2 cup (80ml) extra virgin olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground fennel seeds; 2 tbs sherry vinegar; 2 garlic cloves, crushed; 300g dried chorizo, chopped; 1 small cauliflower (about 1kg), sliced into 4 steaks; 250g small Brussels sprouts, trimmed; 1 lemon, thinly sliced; 400g truss cherry tomatoes, cut into clusters; Mixed salad leaves, to serve

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https://healthimprovements.info/recipes/chicken-chorizo-brussels-sprouts-cauliflower-bake/xrwf2es8 — Chicken, chorizo, brussels sprouts and cauliflower bake

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 12, 2019

“Use broccoli in place of the cauliflower or wedges of cabbage instead of the sprouts.”

6 small Grasslands Poultry thigh cutlets (about 1kg), skin on, trimmed
1/2 cup (80ml) extra virgin olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground fennel seeds
2 tbs sherry vinegar
2 garlic cloves, crushed
300g dried chorizo, chopped
1 small cauliflower (about 1kg), sliced into 4 steaks
250g small Brussels sprouts, trimmed
1 lemon, thinly sliced
400g truss cherry tomatoes, cut into clusters
Mixed salad leaves, to serve

Method

1.

Place chicken, half the oil, spices, vinegar and garlic in a bowl, season and toss to coat. Leave to marinade for 20 minutes (or even overnight if time allows).
2.

Preheat oven to 220°C. Place chorizo in a food processor and blitz until finely chopped. Set aside.
3.

Heat a large non-stick frying pan over high heat. In batches of 2, cook chicken skin-side down for 5 minutes or until well browned, then turn and cook for a further 3 minutes. Place in a large roasting tray. Place cauliflower, Brussels sprouts and lemon slices around chicken, drizzle with remaining oil and season. Roast for 30 minutes, then add tomatoes, scatter with chorizo and roast for a further 15 minutes or until chicken is cooked through, vegetables are tender and chorizo is golden brown. Loosely cover with foil and leave to rest for 10 minutes, then serve with salad leaves.