How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas
mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the Spanish chicken and potatoes in their wooden trays*.
- Place both trays on a baking tray in the centre of the oven and cook for about 30 minutes. If you like your potatoes nice and crispy, empty them onto the baking tray to cook (rather than keeping them in the wooden tray).
- Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.
A little bit
on the side
STIR-FRIED CURLY KALE WITH CHILLI
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.
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?