This easy, one-dish chicken dinner is like the top of a really good pizza - without the dough. It takes just a few minutes to throw together and is really tasty. As the tomatoes break down, they release their juices to make a light, fragrant tomato sauce, and the chicken soaks up the flavours of the other ingredients.
Prep Time
40 min
Cuisine
Mediterranean
Use within
5-6 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
British chicken thighs
pitted black olives
bulgur wheat
Italian dried oregano
garlic clove
British mini cooking chorizo
Cured pork trim (British pork, preseratives E250, E252), leg fat, table salt, caster sugar, stabiliser E450, paprika oil, spices and herbs (paprika smoked, oregano, garlic powder, garlic roasted, white ground pepper, dextrose)
mozzarella
Pasteurised Cow's Milk, Salt, Microbial Rennet
red onion
cherry tomatoes
Allergens
Allergens highlighted by † (wheat-gluten, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 200°C (fan)/ 425F/ Gas 7
Lightly season the chicken with salt
Place a dry, wide-base pan (with a matching lid) over a medium-high heat and, once hot, add the chicken (skin-side down) and cook for 5 min or until golden and crispy, without turning
2
Once golden, transfer the chicken, skin-side up, into an ovenproof dish
Discard the oil from the chicken pan but leave behind any bits at the bottom for step 7 (to lend extra flavour to the bulgur)
3
Peel and finely slice the garlic
Toss the whole cherry tomatoes, olives, garlic and oregano in a bowl
Trickle over about 20ml/2.5 tbsp (40ml/5 tbsp) olive oil (preferably extra virgin) and toss the tomatoes again to coat
4
Tip the dressed tomatoes over the chicken, pushing them down well with a spoon so that everything is well mixed together
5
De-link the chorizo and slice each one in half lengthways
Peel and cut the onion(s) into 8 wedges through the root
Tip: This ensures that the onion layers stay together whilst cooking
Lay the salami and onion wedges over the chicken
6
Tear the mozzarella over the top
Bake for 30-35min, or until the chicken is cooked through, the onions are charred around the edges and the cheese is bubbling and melted
Once the chicken has been cooking for 15 min, boil a kettle
7
Add the bulgur wheat to the reserved chicken pan with 180ml (360ml) boiled water, cover with a lid and place on a medium-low heat
Simmer for 5 min or until almost all the water is absorbed
Remove from the heat and leave covered for 10 min or until all water has absorbed
8
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