Updated: Feb 26
By Maria Whitehead Co Owner The Hawkshead Relish Company
Preparation time: 25 minutes
Cooking time: 45 - 60 minutes
My mother's family comes from Las Palmas in Spain, so I have always loved cooking anything that evokes the flavours and colours of her home country.
We have been making this dish for more years than I care to think about; its a great family dish packed with flavour and sunshine.
12 chicken thighs
4 tablespoons of olive oil
4 cloves of garlic
2 teaspoons of paprika
2 sprigs of Rosemary
Salt and pepper
3 large sweet potatoes
140g sliced cooking chorizo
200g mini sweet peppers
2 quartered red onions
2 tablespoons of Hawkshead Relish Chilli Jam
The juice of 2 oranges
100g of pitted Kalamata olives
220g of cherry tomatoes on the vine
60g of mini pickled peppers
10g of fresh basil
Pre-heat the oven to 180° C.
Mix the chicken thighs with the oil, garlic, paprika, rosemary, salt and pepper; then leave them to marinate for 10-15 minutes.
Peel and dice the sweet potatoes, then add them to the chicken along with the chorizo, peppers and red onion.
Transfer the mixture to a large roasting tin with the chicken skin-side up and place into the pre-heated oven for 25 minutes.
Meanwhile, combine the chilli jam and orange juice. When the initial cooking time is up, pour this over the chicken and add the olives, cherry tomatoesand pickled peppers to the roasting tin.
Return to the oven for another 15-20 minutes, allowing the chicken skin to crisp up.
Finish with torn basil leaves scattered over the top, and serve with a fresh rocket salad.
Tip: Cook about 200g of rice until soft and fluffy, then once the chicken is cooked, add the rice to the dish and mix. You can leave out the sweet potato if you wish
This is just one mouthwatering recipe from The Hawkshead Relish Cookbook ‘Embellish with Relish Order your copy now https://www.thecourtyardmarketplace.co.uk/product-page/embellish-with-relish-cookbook