Chicken and Spanish chorizo are a favourite combination of mine. I prefer the mild version of this sausage, but if you want to give this dish a bit of a kick, then you can definitely use the spicy version

If you can, I heartily recommend you make your own breadcrumbs from a little stale bread. If not, you can use shop-bought ones, but go for the natural variety rather than the dyed stuff.

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CHICKEN AND CHORIZO GRATIN

A delicious and satisfying dish, ideal for mid-week as it can be prepped before hand. Chicken and chorizo sausage are topped with crunchy breadcrumbs

COURSE: Main Course

SERVINGS: 4

AUTHOR: madnad

INGREDIENTS

• 200 g Chorizo sliced or diced
• 450 g Chicken Breast skinless, diced
• 1 Large Onion diced
• 400 g Tin of Chopped Tomatoes
• 1 heaped tablespoon Cornflour
• 1 Chicken Stock Cube
• 1 tablespoon Tomato Puree
• 1 Courgette halved lengthways and sliced
• 50 g Mature Cheddar grated
• 100 g Breadcrumbs
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• ½ teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Sage
• ½ teaspoon Black Pepper

INSTRUCTIONS

1. Pre-heat the oven to Gas Mark 6 / 200°C / 400°F
2. Fry the chorizo and chicken for about 7-8 minutes in a little olive oil until browned and the chicken is cooked, then remove with a slotted spoon to an ovenproof dish
3. Add the onion and fry for a few minutes until soft, then stir in the tomatoes, the courgette and the herbs
4. In a jug, mix the cornflour with a little water until you have a smooth paste. Crumble in the stock cube, then top up until you have 150ml of liquid
5. Stir in the tomato puree to the cornflour slurry, then add to the pan and mix in
6. Bring the mixture to the boil, then pour over the browned chicken and chorizo, and stir
7. Mix the cheese and breadcrumbs together and sprinkle over the top, then bake for 15-20 minutes until the topping has turned golden
8. Serve with crusty bread and a green leaf salad