I absolutely love this recipe, no cooking oils required; the meat will cook in the juices from the tomatoes and the chorizo. Even though chorizo is high in calories and fat this is a perfect lunch recipe you can split down over a week, therefore serving of chorizo is not so bad J
Also adding some sweet potato is optional, I choose not to as one I can’t eat it and two I try not to mix carbs and fats. But it won’t hurt if you add it in.
6 Salad Tomatoes halved
3x Peppers chopped
3x Onion Chopped
2x Courgettes/ or if you prefer broccoli heads
6 Chicken Thighs (skin removed)
Preheat the oven to 180 degrees
Put all chopped veggies in a baking tray and put in the oven for 20 mins
Chop Chorizo into medium sized chunks
Take any skin and excess fat off the chicken thighs and pierce through twice
Put Chorizo in the baking tray with veggies followed by the chicken on top.
Season with Cumin, Paprika and pepper
Put back in the oven
Check and stir up the dish every 15 mins until cooked, normally takes about 45 mins, just check chicken is cooked through