Smoked Paprika Chicken with toasted Hazelnut Picada


Preparation time: 15 minutes
Cooking time: 35 minutes

Serves 6

Ingredients

Tick off the ingredients as you buy them

  • 2 tsp smoked paprika
  • 2 tsp brown sugar
  • 1/3 cup (80ml) Moro Primero Extra Virgin Olive Oil
  • 6 chicken marylands, halved
  • 250g cherry tomatoes on the vine
  • 1 cured chorizo, casing removed, finely chopped
  • 100ml Moro Tradicional Olive Oil
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup hazelnuts, toasted until dark golden
  • 2 garlic cloves, crushed
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
  • 2 tbs Moro Sherry Vinegar

Preheat oven to 200°C. Combine paprika, sugar and Moro Primero Extra Virgin Olive Oil in a bowl with 2 tsp salt flakes. Add the chicken and tomatoes, rub the spice mix all over.
Scatter the chorizo on a lined baking tray, place chicken and tomatoes on top. Roast, basting every 10 minutes with cooking juices, for 30 minutes or until crisp. Rest for 10 minutes.
Drain pan juices and chorizo through a sieve into a bowl, reserving 2 tbs juice and chorizo.
Heat 2 tbs Moro Tradicional Olive Oil in a pan and add breadcrumbs. Cook, stirring regularly, for 2-3 minutes or until golden.
Chop the nuts and place in a bowl with the breadcrumbs. Add chorizo, garlic, parsley, vinegar and remaining 3 tbs oil. Season with salt.
Scatter picada over chicken and drizzle over reserved juices to serve.

Originally published by Delicious Magazine in parternship with Moro

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