This is one of my favourite dinners at the moment and for good reason: it’s quick to throw together, very nutritious, and infinitely versatile. The only mandatory elements for me are the chorizo, beans and peppers. Otherwise, I often omit the chicken and add potatoes, red onions, courgette or mushrooms – whatever needs using.
While the recipe is easily doubled, it won’t work if you overcrowd the roasting tray. Use a second tray and swap them around halfway through cooking.
2 boneless, skinless chicken thighs
75g Spanish-style chorizo, casing removed and cut into coins
2 red or orange bell peppers, cut into pieces
330g (2 cups) cherry tomatoes, left whole but punctured with a knife
1 bunch of tenderstem broccoli (broccolini), ends trimmed
1 tin cannellini beans, drained and rinsed
6 garlic cloves, left whole and unpeeled
Salt and pepper
Small bunch of basil, finely chopped
2 small handfuls of green olives
In a large roasting tray add the chicken, chorizo, peppers, tomatoes, broccoli, beans and garlic. Shake into a single layer. Drizzle with 1-2 tbsp of olive oil and season with salt and pepper. Give everything a stir and bake in a preheated oven at 190C / 375F for 50-60 minutes, giving everything a stir a couple times during the cooking. Just before serving add the olives and toss everything around, sprinkling the basil over the top. Serve with some nice bread and garlic aioli (recipe below).
Stir together 4 tbsp mayonnaise with one clove of crushed garlic, 1/2 tbsp lemon juice and a pinch of salt and pepper. Don’t say you weren’t warned – this is highly addictive.