Monday 20 March 2017

Chorizo Chicken With Preserved Lemon Yoghurt And Cavolo Nero


Here are the complete recipe for Chorizo chicken with preserved lemon yoghurt and Cavolo Nero.


1. 100g butter, softened

2. 1½ tbsp garam masala

3. 2 tsp amchur

4. Zest and juice of ½ lemon

5. Juice ½ lemon

6. Salt and black pepper

7. 1 whole chicken

8. 100ml water

9. A pinch of saffron

10. 150ml white wine

11. 150g cooked chickpeas

12. 5 tomatoes, chopped

13. 4 chorizo, chopped

For the yoghurt

1. 1 tbsp finely sliced preserved lemon

2. 250g Greek yoghurt

To serve

1. 400g cavolo nero, stalks removed

2. 2 tbsp coconut oil

3. 1 small knob ginger, minced

4. 3 cloves garlic, finely chopped

5. ½ red chilli finely chopped


1. Combine the butter, garam masala, amchur, lemon zest and juice and ½ tsp salt. Rub the mixture over the chicken. Put in a roasting tin, pour in the water and cook at 180C/350F/gas mark 4 for 30 minutes.

2. Mix the saffron and wine together. Rinse the chickpeas, drain, then add to the chicken along with the tomatoes, chorizo and saffron wine. Return to the oven for 20 minutes per 450g of chicken, plus an extra 15 minutes or so.

3. Meanwhile, mix the preserved lemon into the Greek yoghurt, season to taste and set aside.

4. Melt the coconut oil in a heavy pan large enough to hold the cavolo nero. Add the ginger, garlic and chilli and gently fry for a minute, then add the cavolo nero. Stir well, reduce the heat to low and cover. Cook for around 5 minutes, stirring occasionally, or until tender. Season to taste.

5. Once cooked, let the chicken rest for 5 minutes. Serve with the cavolo nero.



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