Serves 1
Directions
- 1Put skin on bone in chicken thighs on a plate, and heavily salt them.
- 2Put the chicken thighs skin side down in a pan on a low heat.
- 3Add pepper to the thighs.
- 4Rinse the leeks, and slice them.
- 5Slice the chorizo sausage.
- 6Add the chorizo to a pot on low heat.
- 7Dice garlic and purple onion.
- 8Add the ruby red oil from the chorizo pan to the chicken.
- 9Add the rest of the chorizo to the pan with the leeks, and add salt and pepper.
- 10Soften the garlic and onion in butter.
- 11Add rice, lemon and thyme to the pot.
- 12When it starts to bubble, put a lid on it, and cook on low heat for 12 minutes.
- 13Add crème fraîche to the chorizo leeks, with lemon snippits.
- 14Flip the chicken thighs so the skins are as crisp as a walker's factory.
- 15Baste the chicken with a chicken fat chorizo basting.
- 16Add residual flavor to the leeks and remove any big bits from the rice.
- 17Serve the rice, chorizo leeks, chicken thighs, with a bit of chickachorizo drizzle and salad.
Ingredients
- chicken thighs skin on bone in
- salt
- leek
- chorizo sausage
- garlic
- purple onion
- rice
- thyme
- lemon
- butter
- crème fraîche
- pepper
- salad
Equipment
knifecutting boardpanpot
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