Paprika-coated chicken cooked with chorizo and served with stuffing balls on the side.
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Preheat the oven to 200°C, gas mark 6. Place the chicken in a roasting tin. Mix 1 tsp oil into the paprika and spread over the chicken skin. Roast for 1 hour 10 minutes.
Meanwhile, heat 1 tbsp of the tomato oil in a frying pan and fry the onion for 2-3 minutes. Stir into the breadcrumbs with the oats, egg and sun-dried tomatoes. Mould into 8 balls and place on a greased baking tray.
Add the beans, chorizo and pepper to the roasting tray with the chicken and place the stuffing balls on the shelf below. Cook for a further 20 minutes or until the chicken is cooked through with no pink meat.
Remove the chicken to rest, then move the stuffing balls to the top shelf and cook for a further 10 minutes until golden. Serve the chicken with the chorizo mixture and stuffing balls.
Typical values per serving when made using specific products in recipe
Energy | 2,827kJ/ 676kcals |
|---|---|
Fat | 37.9g |
Saturated Fat | 11.6g |
Carbohydrates | 28.9g |
Sugars | 7.3g |
Fibre | 8.7g |
Protein | 54.9g |
Salt | 2.1g |
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