Coconut-braised chicken with chorizo and potatoes

This is a wonderful mash-up of Central and South American ingredients – coconut, Mexican chorizo, cilantro and lime.

Screen Shot 2015-10-12 at 9.06.15 AM

2 tbsp canola oil
6 whole chicken legs (2 pounds)
Kosher salt
1/2 lb fresh Mexican chorizo
1 onion, thinly sliced
1 tbsp minced peeled fresh ginger
1 garlic clove, minced
1 dried chili de árbol, broken in half
3 cups unsweetened coconut milk
1 lb baking potatoes, peeled and cut into 2-inch pieces
2 tbsp fresh lime juice, plus lime wedges for serving
1 tbsp unsalted butter

1/4 cup finely chopped cilantro, plus sprigs
7 coffee beans, finely crushed (1/2 teaspoon)
2 tsp finely grated lime zest

Serves 4

Preheat the oven to 425°.
In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper.
Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch.
Transfer the chicken to a large plate.
Add the chorizo and onion to the casserole 
and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes.
Stir in the ginger, garlic and chili and cook until fragrant, 1 minute.
Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer.
Cover and braise in the oven for about 1 hour, until the chicken is cooked through.
Stir in the lime juice and butter and season with salt. 

Meanwhile, make the gremolata.
In a small bowl, combine all of the ingredients and mix well.
Spoon the braised chicken and potatoes into shallow bowls.
Garnish with the gremolata 
and cilantro sprigs and serve with lime wedges. 

Make Ahead
The braised chicken can be refrigerated overnight. Reheat gently


Warm pan of garbanzo beans, chorizo, spinach and goat cheese

I just love healthy and flavorsome food that is easy to prepare.


Screen Shot 2015-05-31 at 1.08.10 PM

Serves 4 to 6
1/2 teaspoon olive oil
2 cups baby spinach
Kosher salt
1/4 teaspoon red wine vinegar
1 medium onion, thinly sliced into half moons
3 roasted red peppers, preferably packed in oil, chopped
5 cloves garlic, minced
2 chorizo sausages, chopped
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
One 14oz can garbanzo beans (chickpeas) drained and rinsed
2 tablespoons chives, chopped
3 tablespoons parsley, chopped
1/4 cup goat cheese (chèvre) crumbled

Heat the olive oil over medium heat in a wide saucepan. Add the spinach and toss to coat. Heat the spinach until it begins to wilt, about 4 minutes, then add the red wine vinegar and a pinch of kosher salt. Remove the spinach into a bowl.

Add the onion, the roasted red pepper, and the garlic to the pan. Sauté for 5 to 7 minutes, until the onion is translucent. Add the chorizo. (If the chorizo is not cured, make sure to cook it through, about 5 to 7 minutes.) Add the paprika and the cayenne. Add the chickpeas, then stir everything together. Taste and correct the salt, as needed.

Stir in the reserved spinach, then the chives and the parsley, and finally top with the chèvre. Lightly stir through. Serve warm with crusty bread

Stuffed roast peppers with goat cheese, chorizo, rice, tomato, zucchini and orange

This started out as a vegetarian recipe and still can, if you eliminate the chorizo. I happen to think it adds a layer of flavor  that raises the bar. If you don’t like goat cheese they work really well with feta cheese too.

Screen Shot 2015-05-12 at 10.22.38 AM

This recipe serves 2 but can easily be doubled

1¾oz wholegrain long-grain rice
1 red and 1 yellow pepper
olive oil
1 medium onion, diced
8oz Spanish chorizo, diced very small or crumbled.
1 courgette, diced
2½oz cherry tomatoes, halved
2 garlic cloves, crushed
1 tsp ground cumin ( roast my cumin before grinding it)
1 tsp ground coriander
¾oz toasted flaked almonds
½ orange, zest only, finely grated
3 heaped tbsp roughly chopped fresh Italian parsley (or cilantro)
3½oz mild goats’ cheese, rind removed and cheese cut into chunks (or feta cheese, but make it the Greek one)
salt and freshly ground black pepper

Preheat the oven to 400F
Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes.

Add 1 tbsp olive oil to a frying pan and over medium heat, fry the chorizo for 5 minutes, then add the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.

Add the tomatoes, garlic, cumin and coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds and orange zest.

Add the rice and parsley and season with a little salt and lots of pepper. Mix together.

Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.

Easy chorizo pasta bake

I love chorizo and often order it online through “La Tienda” a great Spanish website. I like the mild chorizo best but do remember to peel it before using. This is a warming, spicy pasta that you will adore!
Screen Shot 2015-01-20 at 5.28.37 PM

Serves 4

1 tbsp olive oil
1 good sized red onion, finely chopped
2 large garlic cloves, crushed
2 red peppers (capsicums) roughly chopped
2 tsp smoked paprika
6 oz (or even 8 oz) good quality Spanish chorizo, chopped
2 tbsp balsamic vinegar
pinch dried red chillies
28 oz tin plum tomatoes
a good handful of fresh basil, ripped up
1 tsp sugar
12 oz penne pasta
8 oz mozzarella

Heat the olive oil in a large pan then gently cook the onion for 5 minutes until soft, adding the garlic and cooking for a further minute.
Add the peppers and chorizo and cook until the meat starts to crisp up.
Stir in the balsamic vinegar, paprika, chilli, if you want an extra kick, and the tomatoes.
Mix it well, breaking up the tomatoes, add the basil, then season with a tsp of sugar and salt and freshly ground black pepper to taste.
Allow it to simmer for about 30 minutes.
Preheat the oven to 400 F.
Cook the pasta according to the packet instructions, drain and then add to the pan of simmering sauce.
Tear the mozzarella into small pieces and stir half into the pasta mixture.
Turn out into a large ovenproof dish, dot with the remaining chunks of mozzarella and then bake in the oven for about 15 minutes until the cheese is all melted.

Serve with a large green salad and some great garlic bread

Crispy chicken with creamy lentils and chorizo

There’s a whole variety of flavors and textures going on in this dish. I buy the dried medium Spanish chorizo online and it lasts forever. I adore lentils and they soak up the flavors of the chorizo and chicken, and the creme fraiche and lemon give this creamy, tangy finish to the dish. This recipe is positively healing to eat!

Screen Shot 2015-01-14 at 5.26.44 AM

Serves 4

8 chicken thighs, bone in and skin on.
4 tbsp olive oil
6 to 8 oz medium Spanish chorizo, peeled and cut into a small dice (You can substitute the chorizo for 4 to 6 oz bacon)
1 red onion, chopped small
2 large cloves garlic, crushed
8 oz puy lentils
2 3/4 cups chicken stock
1 tbsp Dijon mustard
2 to 3 tbsp creme fraiche
zest and juice of 1 lemon
small bunch of Italian parsley, chopped
Salt and pepper

Season the chicken pieces well with salt and pepper. Heat the oil in a large heavy braiser with a lid and brown the chicken pieces in the hot oil for about 5 mins until golden all over. Remove and set aside.
Add the chorizo to the oil and brown gently. Remove and set aside. Pour away all the oil except for 1 tbsp.
Add the onion to the pan and cook for 5 mins then add the crushed garlic and cook for 1 minute more.
Add the lentils, stock and chorizo and stir well.
Put the chicken pieces on top, put the lid on and leave to simmer for about 30 mins.
Remove the lid and increase the heat.
Bubble for another 20 mins or so until the lentils are tender, most of the stock has been absorbed and the chicken is cooked through.
Stir in the creme fraiche, lemon zest and juice, mustard, parsley and seasoning.
Serve with a nice green salad on the side.

Chicken and chorizo jambalaya

This is a very popular and easy dish and the chorizo sausage and Cajun seasonings gives it that lovely “complex” kick. Another great one from the BBC GoodFood Network.

Screen Shot 2014-10-13 at 3.40.45 PM

Serves 4

1 tbsp olive oil
2 chicken breasts or thighs chopped
1 onion, diced
1 red pepper, thinly sliced (capsicum)
2 garlic cloves, crushed
3 oz chorizo, sliced. (I like the dried Spanish one)
1 tbsp Cajun seasoning. (You should be able to find this in your local supermarket, or on
1/2 lb long grain rice
14.5 oz can chopped plum tomatoes
1 1/2 cups chicken stock.

Season the chicken pieces with salt and pepper. Heat the oil in a large frying pan with a lid and brown the chicken for 5 to 8 minutes until golden.
Remove and set aside. Tip in the onion and cook for 3 to 5 minutes until soft. Then add the pepper, garlic, chorizo, and Cajun seasoning, and cook for 45 minutes more.
Stir the chicken back in with the rice, add the tomatoes and stock.
Cover and simmer for 20 to 25 minutes until the rice is tender.

Glazed chorizo with figs

This dark, gooey, sweet, spicy mixture is rich and sumptuous and a great dish for a starter with some toasted bread slices.
You don’t need much and it definitely has the “wow” factor in flavor.


 Serves 6 to 8
1 Tbsp. olive oil
1 lb. Spanish chorizo, sliced
2 cloves garlic, minced
1 small red onion, sliced lengthwise
2/3 cup red wine
1/3 cup balsamic vinegar
1/3 cup good liquid honey
1 1/2 cup dried figs, trimmed and quartered
1 stick cinnamon
3/4 tsp. whole cloves

In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion and chorizo and stir for about four minutes, until the garlic and onion is soft and starting to brown.
Add the honey and stir vigorously for approximately 30 seconds, being sure to coat all the ingredients.
Add the wine, vinegar, dried figs, cinnamon and cloves. Heat to a simmer and let simmer for approximately 30 minutes, until the sauce has reduced and created a glaze for the chorizo and figs.
Serve immediately, or let cool and reheat for serving.