- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 - 1/2 tsp crushed dried chillies, depending how hot you want it
- 1/2 tsp paprika
- 4 tbsp olive oil
- 4 chicken breasts, skin on
- 1 medium red onion, cut in thin wedges
- 8 cloves garlic, in their skins
- 2 sweetcorn, cobs, husks removed, ends trimmed, each cob sliced in 4 pieces
- 1 red pepper, seeds removed, cut in chunks
- 100 g chorizo, thinly sliced
- coriander leaves, for scattering
- cooked rice, to serve
Tips and Suggestions
To make a little gravy to serve with this dish, once roasted transfer the chicken and vegetables from the pan to a warm serving dish and keep warm. Put the roasting tin on the hob, pour in about 150ml chicken stock and stir to gather up any sticky bits on the bottom of the pan. Let it bubble for a few minutes to reduce very slightly.
1. Preheat the oven to 200C/fan 180C/gas 6. Heat a small dry pan then tip in the coriander and cumin seeds. Dry fry the seeds for about 1-2 minutes or until starting to smell fragrant. Remove from the heat and grind to a powder using a pestle and mortar. Mix in the crushed chillies, paprika, oil and some salt and pepper.
2. Pat the chicken breasts dry with kitchen paper. Cut three diagonal slashes across the skin of each chicken breast. Rub a little of the spiced oil over the chicken and into the slits.
3. Scatter the onion over one half of a large non-stick roasting tin. Lay the chicken breasts on top, then tuck in the garlic. Drizzle with a little more of the spiced oil. Lay the corn and pepper chunks alongside the chicken on the other side of the pan, drizzle over the rest of the oil and toss them together to coat.
4. Roast for 30 minutes, or until the chicken is almost done. Raise the heat to 220C/fan 200C/gas7, scatter over the chorizo and roast for another 5 minutes until everything is golden. Serve scattered with coriander with some cooked rice on the side.
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