Chicken with chorizo and arrabiata sauce

Recipe by: Michelle Darmody

Arrabbiata means angry in Italian, this versatile sauce has a bit of a fiery kick to it and can be used over a few days or enjoyed here with spicy chorizo

Chicken with chorizo and arrabiata sauce

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

30

MINUTES

Ingredients

  • dash of olive oil

  • 2 onions, finely sliced

  • 4 chicken legs on the bone

  • 200g chorizo, sliced

  • pasta for four

  • For the sauce:

  • generous dash of olive oil

  • 6 garlic cloves

  • 800g ripe tomatoes, chopped

  • bunch of oregano, very finely chopped

  • bunch of thyme, removed from the stalk, very finely chopped

  • bunch of basil, very finely chopped

  • 3 small red chilli peppers, finely chopped

  • 4 tbsp balsamic vinegar

Method

  1. Heat the oil in a large pan and sauté the onions until they have completely softened. Add the chicken and brown the legs. Transfer everything to an ovenproof dish. Add the chorizo and spoon the sauce over the dish.

  2. Place into an oven heated to 180°C for about 35 minutes or until the chicken is cooked through.

  3. To make the sauce, gently heat the oil in a large pan and sauté the garlic until it is about to change colour. Stir the chopped tomatoes into the pan.

  4. Add six teaspoons of chopped oregano, two of thyme and six of finely chopped basil to the tomatoes.

  5. Add the chilli and balsamic and allow to bubble away over a very low heat for 15 minutes.

  6. Taste and season. Tomatoes vary in sweetness hugely. If you feel it needs a little sweetening add a teaspoon of honey.

  7. Add the sauce to your chicken dish and serve with pasta. Sprinkle with shaved Parmesan cheese and some chopped basil and serve.

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