Next time you want to jazz up a chicken breast, give this recipe from Marcus Wareing a try. Relatively simple but absolutely packed with flavour, it really transforms a simple piece of meat.
Serves 4:
✔️ 125g cooking chorizo
✔️ 1/2 small red onion, very finely chopped
✔️ 3 tbsp white breadcrumbs
✔️ 1 egg, beaten
✔️ 2 tsp finely chopped fresh oregano or 1 tsp dried oregano
✔️ grated zest of 1/2 lemon
✔️ 4 skin on and bone in chicken breasts
✔️ olive oil for drizzling
✔️ sea salt and freshly ground black pepper
Preheat the oven to 200c/180c fan.
Remove the skin / casting from the chorizo and chop finely. mix the chorizo, onion, breadcrumbs, egg oregano and lemon zest together.
Make a pocket between the skin and meat of the chicken breasts, making sure the skin stays attached at the sides. Stuff each breast with the chorizo mixture and, using your fingers, press to spread over the top of the meat. If the skin becomes detached, use a cocktail stick to secure it.
Place the chicken on a lightly oiled baking tray, drizzle over a little olive oil and season with salt and pepper. Cook in the oven for 20 minutes, until the skin is golden and crisp and the chicken is just cooked through.
Leave the cooked chicken to rest for 5 minutes before serving. The book suggest to serve with Romesco sauce which we didn’t use this time so it is not pictured, but I have included the recipe for you below.
✔️ 100g roasted red peppers, deseeded and skin removed then roughly chopped
✔️ 50g flaked toasted almonds
✔️ 3 tbsp olive oil
✔️ 1/2 tsp smoked paprika
✔️ 2 tbsp chopped flat-leaf parsley
✔️ 2 tsp tomato puree
✔️ a splash of dry sherry
✔️ sea salt and freshly ground black pepper
Place all the ingredients in a food processor and pulse until you have a chunky paste. Season with salt and black pepper and serve.
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