Chicken alla diavola with chorizo

Name: Chicken alla diavola with chorizo
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 500 g cherry tomatoes; 6 Garlic cloves; 1 (approx. 1.5 kg) ready-to-cook chicken; 200 g Chorizo (Spanish pepper sausage; alternatively Kabanossi); 1 red chilli pepper; 1 small onion; 6 Stem(s) Coriander or flat-leaf parsley; 2-3 TABLESPOONS Lime juice

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
500 g cherry tomatoes
6 Garlic cloves
1 (approx. 1.5 kg) ready-to-cook chicken
200 g Chorizo (Spanish pepper sausage; alternatively Kabanossi)
1 red chilli pepper
1 small onion
6 Stem(s) Coriander or flat-leaf parsley
2-3 TABLESPOONS Lime juice

Directions

1
For the seasoning oil oil, mix 1 1⁄2 tsp salt, 1 level tsp pepper and cayenne pepper. Wash the cherry tomatoes. Peel and slice 4 garlic cloves. Cut the chicken into pieces, wash and pat dry.
2
Rub all around with the seasoning oil.
3
Place the meat in a casserole dish with 250 g of tomatoes and garlic. Roast in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 hour. Cut the chorizo into slices and spread around the meat after about 40 minutes.
4
For the salsa, wash chilli. Heat a pan without fat. Roast the remaining tomatoes, chili and 2 garlic cloves with skin in it for about 10 minutes. Remove everything.
5
Peel and chop the onion. Wash coriander, shake dry, pluck off leaves and chop coarsely. Peel roasted garlic. Remove seeds from chillies, if necessary, and chop both very finely. Pour into a bowl.
6
Add the tomatoes and mash them with the tomatoes. Stir in coriander, lime juice and onion. Season to taste with salt. Serve with the chicken. Rice tastes good with it.