Chicken with Chorizo and Jalapeño Salsa

Ingredients

Directions

1. 1

   Preheat the oven for the chicken (electric cooker: 175°C/circulating air: 150°C/gas: level 2). For the seasoning oil, mix 4 tbsp. olive oil, approx. 1 1/2 tbsp. salt, approx. 1 tbsp. pepper and approx. 1/2 tbsp. cayenne pepper. Peel 2 cloves of garlic and cut into slices.

2. 2

   Wash cherry tomatoes.

3. 3

   Wash the chicken, dab dry and divide into 8 pieces. First cut off the wings, then the legs and finally the breast with bones. Divide the chicken breast into two halves along the sternum, then cut in half again crosswise.

4. 4

   Rub all chicken parts all around with the seasoning oil. Put them in an ovenproof dish with garlic and tomatoes. Bake in the oven for 50-60 minutes. Cut the chorizo into slices and add about 30 minutes before the end of the roasting time.

5. 5

   For the salsa, wash the vine tomatoes and jalapeño. Heat a pan without fat. Roast the tomatoes, jalapeño and garlic with the skin in it, turning them for 5-10 minutes, until the skin forms bubbles and the vegetables are softened.

6. 6

   Remove the jalapeño and garlic. Roast the tomatoes for another 5 minutes.

7. 7

   In the meantime peel and finely dice the onion. Wash coriander, shake dry, pluck off leaves and chop coarsely. Remove the stalk of the jalapeño. Peel the garlic. Coarsely dice the jalapeño and garlic and crush them in a mortar to form a paste.

8. 8

   Add the tomatoes and mash them.

9. 9

   Stir in coriander, lime juice and onion. Season the salsa with salt. Wash parsley, shake dry, chop coarsely. Sprinkle chicken with parsley. Add the salsa. Serve with rice or tortilla cakes.