Spanish chicken thigh cutlets
Great simple chicken dish idea! For best results prepare the marinade before you head to work in the morning. Great slow-cooking meal perfect for our winter months. Feeds a family of 4.
45 mins (marinade chicken before work for cooking after!)
- 800g Brisbane Valley Farm Direct chicken thigh cutlets
- 8 cloves garlic peeled and sliced
- 1 large red onion sliced
- 1 small carrot diced
- 2 stalks celery diced
- ½ cup white wine (optional)
- 2 tspn smoked paprika
- 1 cinnamon quill- broken in ½
- 1 tspn ground cumin
- 400g of 1.5cm diced potatoes (red skin- waxy)
- 2 tins (approx. 400g each) whole peeled tomatoes
- 2 fresh bay leaves
- 3 chorizo sausage cut into chunks
- 1 cup chicken stock
- 200g green olives (either stuffed or pitted)
- ½ bunch parsley chopped
In the morning, marinate the chicken in the garlic, paprika, cumin, bay leaves and cinnamon, with a little olive oil. Cover and place in fridge until the evening.
In a heavy based oven proof pot, sear the chicken cutlets, skin side down in some olive oil, until golden brown, turn over and sear the other side as well.
Remove from pan and add the vegetables and lightly sauté, add the garlic from the chicken marinade and remaining spices and stir for approx 1 minute. Add the white wine and lightly deglaze pan, then place chicken, skin side up, chorizo and olives, pour in the tomatoes and stock.
Bring to the boil and cover with a lid and transfer to a preheated 160 degree oven and cook for approx 40 minutes.
Remove from oven, and take off lid to cool a little, check seasoning and adjust if needed. Top with chopped parsley and a drizzle with olive oil. You can serve directly to the table from the pot.