Chicken, Chorizo and Potato

I am a huge fan of one pot wonders and this is certainly a winner. The stock cooks right down so you have an amazingly flavoured sauce that the lemon juice, added at the end, makes extra zingy!

I had chicken breasts for this but you can use what ever you have, thighs work very well too, I cut each breast into three long pieces.

Serves 6-8.

Ingredients

30mls olive oil

400g mild chorizo, skin removed and sliced finely

3 large onions, sliced

1.5kg skinless chicken

2 pinches chilli flakes

4 garlic cloves, finely sliced

1kg baby potatoes

750mls chicken stock

1 lemon, juiced

2 tablespoons fresh chopped parsley

Method

You need a big shallow pan with a tight fitting lid.

Heat the oil in your pan and fry the chorizo until it begins to crisp up, remove with a slotted spoon.

Add the onions to the pan and cook until soft, add the chilli flakes and garlic and cook until fragrant.

Add the chicken to the pan and stir often until the chicken has sealed.

Pour the stock and potatoes into the pan, cover, bring up to the boil and then allow to simmer, covered for 20minutes.

Remove the lid and cook the liquid down until it is quite syrupy.

Return the chorizo to the pan, allow to warm through.

Pour in the lemon juice, stir well and then sprinkle over the parsley.

Texan Sausage Hamburgers

Friday again and the fast food challenge continues. Tonight we are doing hamburgers.

I discovered these breakfast sausages when we lived in Texas, they make a great change to our usual beef burgers and certainly feel like a lighter option.

They are very adaptable, I happily swap them between burger buns and corn tortillas for the gluten free option. They also work well as a stuffing in sausage rolls and as part of a breakfast taco.

The sausage meat can be frozen uncooked.

Traditionally bacon is not included but you need quite fatty minced pork, around 20%, so, when the minced pork has been too lean in the past I have added minced bacon, I think it adds another element to the sausage meat.

Ingredients

1kg minced pork

500g minced bacon

1 tablespoon dried oregano

1 tablespoon dried sage

1 teaspoon dried thyme

1/2 teaspoon cayenne powder

1 teaspoon salt

1 teaspoon black pepper, ground

Method

In a large bowl combine all the ingredients.

Shape into patties.

Heat a non stick frying pan over a medium heat.

These do not require oil in the pan.

Cook the patties for 4mins then flip and repeat on the other side.

Ensure that up the meat is fully cooked before serving.