This is a piquant, saucy dish designed to wake up jaded midweek taste buds. We're using breasts and marylands on the bone - it gives something for everyone - and marinating them in a simple paste of garlic, lemon and oregano. They come ready to cook with a delicious Spanish-inspired sauce of browned, smokey chorizo, black olives, crushed tomatoes and red wine.
Free range chicken, salt, chorizo, red onions, bay leaves, red wine, garlic, tomatoes, black olives, olive oil, lemon zest, oregano.
CONTAINS:
Dairy, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 5493kJ | 10986kJ |
| PROTEIN | 147.1g | 294.2g |
| FAT TOTAL | 64.3g | 128.6g |
| - SATURATED | 15.8g | 31.6g |
| CARBS | 17.4g | 34.8g |
| - SUGARS | 14.9g | 29.8g |
| SODIUM | 3617mg | 7234mg |
Small:
Serves two adults with accompaniments
Large:
Serves four adults with accompaniments
Serve this dish with pasta or mash or simply with crusty bread to mop up the juices. A green salad would go well on the side, too.
Once defrosted, cook and consume within 48 hours.
Please note: this dish contains raw chicken and should be fully cooked before consumption.
Defrost chicken and sauce fully before cooking.
Preheat oven to 220C. Place chicken pieces in a baking tray that fits them snugly , drizzle with olive oil and roast for 35 minutes or until nicely coloured. Reduce heat to 180C, surround with the sauce, cover with foil and continue to cook for a further 20 minutes or until chicken is fully cooked through to the bone (a meat thermometer should read 70C).
Rest for five minutes and serve.
