Roast Chicken Thighs with Chorizo and Orange

chickIn the battle of the poultry cuts chicken thigh beats breast hands down. It has a slightly darker meat that is much more moist and full of that real chickeny flavour. This is a dish that I have cooked a few times and I always make sure to get the thighs with the skin on and bone in. By grilling the thighs first the skin will turn deliciously crispy and help to hold in those yummy chicken juices.

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Cheesy roast chicken breast with fig and olive tapanade and asparagus risotto


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Just two hours before the deadline and I’ve finally got round to completing the 3/1 seasonal challenge launched by Eat my tortes and honey and figs! Find my lunch recipe for melty mozarella and  fig and aubergine rolls here and my ‘breakfast’ fig and almond tartlets here. Continue reading