Chicken and Chorizo Tumble

 

A Nigella-inspired dinner, what with chorizo and chilli flakes and everything.  And the best part is, it only takes 5 minutes’ prep, 30 minutes’ cooking and one roasting dish.

Line a large roasting dish with a non-stick sheet and preheat the oven to 210 degrees.

Bash a garlic clove, halve 400g skinless, boneless chicken thighs, cut 250g chorizo into 2″ chunks, cut 4 mixed peppers into large pieces and throw into the roasting dish with a 350g pack of diced sweet potato and/or butternut squash, a big glug of olive oil and a sprinkling of salt, pepper and chilli flakes.

Roast super-hot for 15 minutes, then turn everything over with a slotted spoon to ensure even browning.  Pop back into the oven for 15-20 minutes, reducing the temperature slightly if necessary.

Serve on a bed of spinach or couscous.

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