This chicken dish is total lusty comfort food and is very easy to make.
8 skinless chicken thighs, bone in
1 sprig of fresh rosemary
a drizzle of olive oil
1 x 400g tin of butter beans, drained and rinsed
200g chorizo, cut into chunks
2 garlic cloves, sliced
juice of ½ orange
½ tsp smoked paprika
Preheat the oven to 185°C.
Put the chicken thighs and rosemary in a roasting tin. Drizzle some oil over the top and season. Cook in the oven for 20 minutes, then add the rest of the ingredients. Stir everything together, making sure it’s all coated, but leave the chicken thighs skin side up.
Return the tray to the oven to cook for a further 15 minutes or so, until the chicken is completely cooked through. Season and serve over rice.
From Butter Boy by Paul Flynn
Photo by Harry Weir