Make a double batch of this creamy, tangy sauce to drizzle over salads or dip your crisps in – no judgement here!
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Yields:
4
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Ingredients
4 large skin-on, bone-in chicken thighs
2 Tbsp. olive oil
1 Tbsp. smoked paprika
250 g Tenderstem broccoli, trimmed
600 g frozen chips
250 g frozen peppers
1 Tbsp. frozen garlic
350 g plum tomatoes, quartered, halved if large
1 Tbsp. sherry vinegar
100 g feta
Fresh parsley, to serve
Directions
Step 1Preheat the oven to 200°C (180°C fan) mark 6. Place the chicken thighs in a roasting tin, drizzle with 1tbsp oil and sprinkle over 1tsp smoked paprika. Season well and use clean hands to coat the chicken all over. Roast for 20min, then carefully remove from the oven and add the broccoli, tossing to coat in the chicken juices. Return to the oven for a further 10min.
Step 2Scatter the chips into another roasting tin and cook according to pack instructions. If you need to increase the oven temperature for the chips, you can—just keep an eye on the chicken and baste throughout.
Step 3Meanwhile, heat the remaining oil in a saucepan over a medium heat and cook the peppers for 7–8min until beginning to release their moisture. Stir in the garlic, tomatoes and remaining smoked paprika and cook for another 3–4min, until the peppers are soft and the tomatoes are beginning to break down. Season to taste, then stir in the sherry vinegar.
Step 4Remove from the heat and transfer to a blender along with the feta. Blitz until smooth, then season to taste again.
Step 5Arrange the chicken, broccoli and chips on a platter, drizzle over the sauce and scatter over the parsley to serve.
GH TIP
We’ve used bone-in chicken thighs, but drumsticks would also work – and even boneless breast or thighs. Just make sure you adjust the timings accordingly.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
