Chicken & Chorizo Bake Recipe
This is a fantastic, easy recipe that provides real warmth and comfort as the nights draw in. It requires very little fat to cook as the sausages start to release all of their incredible juices. This is a great time to explore the local butchers in your area as they are far more likely to stock gluten free sausages, made from at least 95% meat. Sausages really don’t need gluten to bind them and if you buy good quality ones, not only can you use them in this sort of dish, but you can also use them for meatballs instead of going through the rigmarole of making them from scratch – you just need to remove the casing! We served this with some sauteed kale topped with toasted flaked almonds.
Chicken and Chorizo Bake Ingredients – Serves 4
500g boneless & skinless chicken thighs
4 gluten free chorizo cooking sausages – skins removed
Handful of basil leaves
4 medium tomatoes, halved
4 garlic cloves, skin on & gently crushed with the back of a knife
1 tbsp extra virgin olive oil
1/2 lemon, sliced
Sea salt and black pepper
Method
- Preheat the oven to 180 degrees C.
- In a large baking dish, place the chicken fillets and toss in the olive oil.
- Using a knife, score the sausages length wise and then remove the casing. Break into bite sized chunks and scatter on top of the chicken, along with the tomatoes, lemon and nestle in the basil leaves.
- Season with a little salt and pepper and then bake in the oven for 25-30 minutes until cooked through and golden. You should have quite a lot of juice released by the end – keep it! Spoon it over once you’ve served it up.
