THYME IN SPANISH COOKING RECIPES

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SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS RECIPE ...



Spanish chicken traybake with chorizo & peppers recipe ... image

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 10

4 fat garlic cloves
1 tbsp fresh thyme leaves, plus a few sprigs
4 tsp rapeseed or olive oil
8 chicken thighs on the bone, excess skin trimmed
economy bag mixed peppers (about 700g), halved and deseeded
140g piece of chorizo, roughly chopped (we used a spicy one)
20 pitted black olives
200g cherry tomatoes
3 tbsp sherry vinegar or red wine vinegar
crusty bread, pasta or potatoes, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.
  • Rub the herb and garlic paste on the underside of the chicken to flavour it.
  • Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
  • Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

Nutrition Facts : Calories 438 calories, FatContent 29 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.9 milligram of sodium

SPANISH STUFFED MARROW RECIPE | BBC GOOD FOOD



Spanish stuffed marrow recipe | BBC Good Food image

Like its smaller cousin courgette, chunky marrows are great roasted with a strong-flavoured filling like paprika and chorizo

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 13

1 marrow
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
100g chorizo, chopped
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp each dried oregano and dried thyme
2 x 400g cans chopped tomatoes
140g roasted red pepper from a jar, sliced
handful parsley, chopped
85g fresh breadcrumb
100g manchego, grated

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.
  • Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.
  • Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.

Nutrition Facts : Calories 253 calories, FatContent 13 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 12 grams protein, SodiumContent 1 milligram of sodium

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