SPANISH CHICKEN & ROASTED POTATOES
SPANISH CHICKEN & ROASTED POTATOES

SPANISH CHICKEN & ROASTED POTATOES

Tender chicken, Spanish chorizo and olives in our tomato sauce, served with roasted potatoes.

How to Cook

This recipe is made with some raw ingredients so please do not microwave.

  1. Preheat your oven to 220°C / 200°C fan / Gas Mark 7
  2. Remove the film but leave the Spanish chicken in its wooden tray.* To get the crispiest potatoes, empty them onto one side of a baking tray (they’re still delicious when cooked in their wooden tray).
  3. Place the chicken tray next to the potatoes on the baking tray and cook in the centre of the oven for 30 minutes.
  4. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

*Our wooden trays are ovenproof but don’t grill or place near element/flame.

A little bit on the side image

A little bit
on the side

STIR-FRIED CURLY KALE WITH CHILLI
AND GARLIC

1 tbsp olive oil
200g bag curly kale
2 garlic cloves, finely sliced
1 red chilli, deseeded and sliced

Heat the oil in a large pan or wok, then add the kale and a couple of tablespoons of water. Season, then stir-fry for 5-8 minutes, adding garlic and chilli for the final 2 minutes. When the kale is tender and vibrantly green, remove from the heat and serve.

Something
to drink?

The powerful Spanish flavours of this dish call for something with a bit more body behind it. Why not try a good merlot or a Côtes de Rousillon?

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