|Sat Fat 6g|
Preheat your oven to 220*c / gas 7
Cook the potatoes in salted boiling water until tender. Drain and leave until needed.
With a sharp knife cut the chicken thighs in half, place onto a large tray with the potatoes, drizzle over the olive oil and season with salt and milled pepper. Cook for 10 minutes.
Remove from the oven and add the sliced chorizo, garlic, red onions, courgette and fresh thyme. Pop back into the oven for a further 10 minutes.
Remove the tray again and add the kale and pop back in for 5 minutes.
Just before serving sprinkle over the pumpkin seeds and squeeze over the juice of one lemon.
Check out the speedy video for this recipe below. You can also check out wider potato recipe videos on our video hub.
500g Salad/Baby potatoes (such as Charlotte or Maris Piper), halved
8 chicken thighs, bone removed skin on
100g chorizo sausage, thinly sliced
Juice of one lemon
½ tsp smoked paprika
2 small red onions, cut into ¼’s
6 garlic cloves, skin on
1 large courgette, cut into chunks
200g kale, roughly chopped
25g pumpkin seeds
2 tsp fresh thyme
1tbsp olive oil
Greek potato and chicken parcels with pomegranate, spinach and sumac
Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach and spiced with sumac, this dish is set to be a party sensation!
Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
This campaign was originally produced in the framework of a programme co-financed by the European Union