Chorizo Chicken, Dukkah Sweet Potatoes, Buttered Spring Greens and Chimicurri Sauce.

It’s another recipe folks! I know I’ve been posting a lot of recipes recently, but you seem to be enjoying them so I’m just going with the flow.


This recipe has four separate elements that don’t rely on each other much, so feel free to pick and choose what you want to make. Obviously, they all taste fantastic together but each one is not an essential side kick to any other. I used dukkah (duqqa) on the sweet potatoes, which is becoming a more and more popular condiment, originally from Egypt.
It’s made up of nuts, seeds, herbs and spices. I haven’t ventured into making my own yet, although it looks easy if you have the time. I bought mine from The Dukkah Company, they’re based in Cornwall but you can shop online and get it ordered to your house, just to make things a bit easier! I have however had a good look on Pinterest, found a really nice recipe for dukkah and added it here, it looks like a good one because it offers you control of the sort of flavours you want with its optional extras.

So without further ado, lets jump right in.

This comfortably feeds 4 people.

What you need –

For the potatoes

3 large sweet potatoes

Olive oil

2 tbsp dukkah

For the Chicken

4 chicken breasts

200g diced chorizo

2 cloves garlic

100g ground almonds

Olive oil

For the Chimichurri

Large bunch of parsley

6 garlic cloves

Juice of half a lemon

3 tbsp olive oil

3 tbsp red wine vinegar

2 dried chillies (more or less depending on heat preference)

1 tbsp dried oregano

Salt and pepper to taste

For the Spring Greens

Whole head of spring greens

1 tbsp butter

Salt and Pepper to taste

What to do –

First things first – the potatoes. Preheat your oven to 190c (180c fan). Chop the potatoes into wedges. Spread them out on a baking tray big enough for them to lie in a single layer. Pour over enough olive oil to coat, but not so much that they’re swimming, then pour over the dukkah. Mix it all together so all the potatoes are evenly covered (I use my hands), then make sure they’re lying in an even layer and put in the oven. After half an hour you will need to turn them over, do this gently – sweet potatoes aren’t as robust as normal potatoes! They will need an hour altogether, at which point everything else will be ready and you can get it all on the table at once.

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Now prepare the chicken. Butterfly each chicken breast by laying your hand flat on top and slicing into the side almost all the way through so you can then open it up into the shape of a butterfly. When you have done this with each breast, lay them out on a lightly oiled baking tray. Now chop the chorizo as small as you can get it and gently heat it in a pan, you don’t want it to get crispy as that will happen in the oven later, but heat it so that the aroma is released. Crush the garlic and add it to the chorizo. Stir thoroughly and continue to cook for another minute or so before removing from the heat and adding the ground almonds. Stir so that the almonds coat the chorizo and then spoon the mix out evenly onto each chicken breast, with the back of a spoon spread the chorizo over each breast to cover as much as possible. These are now ready to go in to oven. They only need 25 minutes, so time them to coincide with when the potatoes finish cooking.

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The chimichurri sauce is quick to make. Just put all the ingredients (the parsley, garlic, lemon juice, olive oil, vinegar, chillies, oregano, salt and pepper) into a blender or food processor and blend until you have your preferred consistency. I whizzed mine up in the nutribullet this time, which I think was a bit of a mistake – the sauce came out VERY smooth, and I prefer it to have a thicker consistency, so next time I’ll stick with the food processor. If you like a really smooth sauce though, there’s nothing wrong with using a blender, the flavour is still there! Once it’s finished just pour it into a bowl and put it in the fridge until you are ready to serve.

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To make the spring greens, simply remove the leaves from the stalk and wash them if needed. Slice all the leaves width ways. Add the butter to a frying pan and melt over a low heat, then add the greens and slowly cook until tender (about 10 minutes), stirring often, cooking for longer or on a higher heat will cause the leaves to wilt.

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So there you have it! A quick, easy, healthy meal for you and your family. Have a go at cooking it and let me know what you think!


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