|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
Roasted Red Pepper, potato, chorizo and kale stew
Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.
Low sat fat
This recipes is perfect for a winter lunch. Containing potatoes, ham and spring onions it has a great taste and is good for you!
Ham, Cheese and Potato Croquette
This recipe is such a crowd pleaser! The combination of a strong cheese, ham and silky potato makes for a delicious snack that is surprisingly quick to whip up.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
This campaign was originally produced in the framework of a programme co-financed by the European Union