One-Pot Chicken and Chorizo

Cook time: 1 hour

Ingredients for 2 servings

Coconut oil for greasing and frying

Skinless chicken thighs – 4

Red onion – 1 small, cut into wedges

Chicken stock – 100ml

Chorizo – 30g, cut into small chunks

Chopped fresh rosemary – 1 tsp.

Asparagus – 100g

Sea salt and freshly ground black pepper


1. Preheat the oven to 400F.

2. Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.

3. Tuck the onion wedges underneath the thighs, then season each thigh well with salt and pepper.

4. Pour the chicken stock into the dish then place in the oven to cook for

30 minutes.

5. Then add the chorizo and place back in the oven and cook for 15 minutes more.

6. Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly; give the dish a great stir, before placing back into the oven for further 10 minutes.

7. Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper.

8. Cook until slightly browned and softened then remove and serve alongside the chicken.