Chorizo chicken with chickpea and rocket salad

Name: Chorizo chicken with chickpea and rocket salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 8 thin slices chorizo; 8 chicken thighs with skin; 2 x 410g cans chickpeas, drained and rinsed; About 280g jar roasted mixed peppers in oil; 50g wild rocket; 1 tbsp lemon juice, plus lemon wedges to serve; Handful chopped fresh parsley

Published: 30 Jun 06
Updated: 18 Mar 24

Test kitchen approved

This chorizo chicken recipe works just as well on the barbecue as it does cooked indoors. Check our tips on how to do both.

Serves 4
Takes 10 minutes to make and 25-30 minutes to barbecue

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Ingredients

8 thin slices chorizo
8 chicken thighs with skin
2 x 410g cans chickpeas, drained and rinsed
About 280g jar roasted mixed peppers in oil
50g wild rocket
1 tbsp lemon juice, plus lemon wedges to serve
Handful chopped fresh parsley

Method

Preheat the barbecue. Place a chorizo slice under the skin of each chicken thigh, then season all over. Cook, covered, on the hot barbecue for 25-30 minutes, turning halfway, or until lightly charred and the juices run clear when the meat is pierced with a sharp knife.
Meanwhile, tip the chickpeas into a large bowl. Drain the peppers (reserve the oil) and roughly chop. Add to the chickpeas with the rocket.
In a small bowl, mix 4 tablespoons of the reserved oil with the lemon juice, then season to taste. Pour over the chickpeas, add the parsley and toss everything together.
Serve 2 chorizo chicken thighs per person, with the chickpea and rocket salad and some lemon wedges to squeeze over.

Recipe from July 2006 Issue

Nutrition

Nutrition: per serving

Calories: 671kcals
Fat: 36.8g (6.6g saturated)
Protein: 46.1g
Carbohydrates: 41.2g (12.5g sugar)
Salt: 2.2g

delicious. tips

If you don’t have a barbecue with a lid (known as a kettle barbecue and ideal for bone-in meats and large joints), then cook the chicken in an oven preheated to 200°C/fan180°C/gas 6 for 20 minutes, turning halfway. Finish on the barbecue for 5-10 minutes, until cooked through and charred.

To cook indoors: Cook the chicken in the oven (see tip) then finish in a griddle or frying pan, in batches, for 5-10 minutes, until cooked through.

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