Smoked Paprika Chicken with Toasted Hazelnut Picada
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serving Size: 6 people
Indulge in a culinary adventure with our Smoked Paprika Chicken featuring a delectable Toasted Hazelnut Picada. This savoury dish combines succulent chicken, smoky paprika, and a medley of aromatic spices, creating a symphony of flavours that will tantalize your taste buds. The crowning glory is the Toasted Hazelnut Picada, a crunchy and nutty topping that adds a delightful contrast to the tender chicken. Elevate your dining experience with this exquisite recipe that’s sure to impress both family and friends.
Ingredients
- 2 tsp each smoked paprika and brown sugar
- 1/3 cup (80ml) 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
Method:
- STEP 1
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.
- STEP 2
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.
- STEP 3
