Notes
Ingredients
400g potatoes, cubed
Drizzle olive oil
2 tsp. smoked paprika
1 tsp. balsamic vinegar
3 jarred roasted peppers, diced
70g cream cheese
4 chicken thigh fillets
70g sliced chorizo
Green salad, to serve
Method
Preheat the oven to 180°C fan/200°C/gas mark 6.
Place the potatoes onto a baking tray and top with a drizzle of oil, the smoked paprika, balsamic vinegar and season well. Mix together well and bake in the oven for 10 minutes while you get the chicken ready.
For the chicken stuffing, combine the peppers with cream cheese and season well. Flatten the chicken thigh fillets and spoon some of the mixture into the centre of each. Pull the chicken together to close in the filling. Remove the potatoes from the oven, and place each stuffed thigh (seam-side down) onto the baking tray among the potatoes. Top each thigh with 2-3 slices chorizo.
Roast for 30 minutes or so, until the thighs are cooked through and the potatoes are crisp.
Serve with a salad on the side.