Chicken with chorizo, prunes and crispy almonds


I’m not sure where this recipe came from originally, possibly a magazine. It certainly was a regular favourite in recent years and my daughter Zoe loves it!

Serves approx 4. 8 free range chicken thighs, 1 chorizo, 16 ready to eat prunes, small glass dry white wine, 300 ml chicken stock, fresh thyme, knob of butter, large handful whole almonds, sea salt, quarter pint single cream.

I know this doesn't look particularly appetising but it was really yummy. Some of the chorizo is a little charred and the other black things are the prunes!

I know this doesn’t look particularly appetising but it was really yummy. Some of the chorizo is a little charred and the other black things are the prunes!

Arrange chicken thighs in a roasting tin or baking dish. Finely slice a large chorizo and place the slices on top of the thighs. Season with ground pepper. Scatter the prunes about the dish. Mix the wine and stock and then pour over. Scatter the thyme and cook for around 30-40 minutes. In the meantime, sizzle almonds in melted butter for 2-3 minutes, and set aside. Remove the chicken, prunes etc to a warmed dish, cover. Reduce the remaining juices in the tin/dish to half. Add the cream, stir til smooth and pour over the chicken etc. Sprinkle the almonds with sea salt and scatter over the chicken. Serve with crispy green veg, such as courgettes, green beans and a great glass of Australian dry white wine!

TIPS: scatter the almonds on top just before serving – they will be nice and crunchy, adding an extra dimension to your dish!

Grandma's cooking class - Pamela and Zoe at work in the Longwood kitchen

Grandma’s cooking class – Pamela and Zoe at work in the Longwood kitchen, December 2008

5 thoughts on “Chicken with chorizo, prunes and crispy almonds

  1. Hi Geraldine, My rule of thumb generally is a 180 degree oven. My mum had an Aga, so she used the top oven. I hope that helps? Bon apetit! Carola

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