Christine Capendale’s Corn & Chorizo Chicken, perfect partner to a Chenin Blanc…

Christine Capendale’s Corn & Chorizo Chicken

Christine Capendale’s Corn & Chorizo Chicken

Serves 4

8 chicken pieces (thighs and drumsticks)
salt and black pepper for seasoning
30 ml olive oil
100 g chorizo, sliced thinly or chopped
1 large onion, thinly sliced
3 garlic cloves
1 green chilli, seeded and chopped (or add chilli to taste)
4 corn on the cob, kernels cut off
125 ml plain yoghurt
125 ml cream
125 ml chicken stock
15 ml   lime juice
zest of 1 lime
60 ml   chopped fresh coriander
100 g   baby corn, blanched

Method:
Preheat the oven to 180C
Season the chicken
Heat half of the olive oil in a large frying pan and brown the chicken on both sides.  Remove and keep aside
Heat the rest of the olive oil and pan fry the chorizo slices for about a minute.  remove and keep aside.
Add the onion and sauté the onion for a few minutes in the pan.  Add the garlic and chilli and cook for one minute
Now add the corn kernels, yoghurt, cream and chicken stock, lime juice and zest and simmer the corn for about 10 minutes on low heat.
Add the chicken and chorizo back to the corn and bake in the oven for ± 25 minutes. Add the baby corn
Serve with the chopped coriander and more pan-fried chorizo slices.

Christine Capendale with her Cook Book, Meals

Read more about Christine Capendale, visit her website CLICK HERE

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