Chorizo, Tomato, Spinach and Chicken Tray Bake
Chorizo adds bags of flavour to any dish. Here it elevates a simple tray bake to new heights. We are spoilt for choice with many beautifully made local chorizos.
6 chicken chops (thigh, bone in, skin on)
200g chorizo (sliced)
2 onions sliced in 1/2 moons
4 garlic cloves thinly sliced
2 x400g tins crushed tomato
250g frozen spinach defrosted
Sweat off the onions in 1Tbs olive oil. Push off to one corner of the pan and then fry off the chorizo. Brown on each side. Next add the sliced garlic.
Squeeze all of the liquid out of the defrosted spinach and add to the pan along with the tins of tomato. Mix well and season with pepper (chilli optional).
Pour this mix into a large rectangular baking dish. Wipe clean the fry pan with paper towel and heat 1tsp of oil and 1tsp of salt. Add the chicken skin side down and cook on med-high until the skin is crisp and golden.
Place on top of the tomato mix in the baking dish so the bottom of the chicken is submerged but the skin stays above.
Bake at 200 for 45-60 minutes
Serve with rice, pasta or crusty bread and a green salad.