Chorizo & Chicken Tapas

If ever there was a flavour pairing made in heaven it was chicken and chorizo. The just-right spiciness of Spanish chorizo adds a vibrant kick to chicken dishes. Let this Chicken and Chorizo tapas dish with soft, but crispy potato cakes and sweet peppers bring a little sunshine into your home this weekend.

Ingredients

For the Potato Cakes

300 g Mashed Potato
300 g soft Chorizo
15 g Parsley leaves, chopped
1 Lemon, juice only
Sea Salt and freshly ground Black Pepper
100 g Plain Flour, seasoned
2 Eggs
100 g Panko Breadcrumbs
1 Tbsp Rapeseed Oil

For the Chicken

50 g hard Chorizo sliced
50 ml Rapeseed Oil
1 Tsp Smoked Paprika
20 g Oregano leaves, chopped
300 g Chicken Fillets
15 g Parsley, chopped
4-5 Spring Onions, sliced
1 Lemon

For the Warm Chickpea, Chorizo and PepperSalad

200 g Chorizo
1 Tbsp Rapeseed Oil
410 g can Chickpea , drained and rinsed
250 g jar Roasted Mixed Peppers, drained and roughly chopped
15 g Coriander leaves, chopped
2 Tbsp Natural Yogurt

To serve

4 Tbsp Mayonnaise
Manchego Cheese, shaved
1 jar Piquillo Peppers, drained
15 g Parsley, chopped
Olive Oil, to drizzle

Method

For the Potato Cakes

Mix the Potato, Chorizo, Parsley and Lemon Juice gently and form into 6 balls
Dip in Flour, beaten Egg and Panko Breadcrumbs
Fry in a deep fat fryer at 160c for 3 to 4 minutes

To serve

Spoon the Mayonnaise into the bottom of a shallow dish and sit the Potato Cakes on top.

For the Chicken

Cook the Chorizo in the Rapeseed Oil for a couple of minutes to let the flavour ooze out
Then add the Chicken, Paprika and Oregano and cook for about 8 to 10 minutes, or until the chicken is tender

To serve

Pop into a shallow serving dish
Sprinkle over Spring Onions, Parsley and a squeeze of lemon.

For the Peppers

Mix the Piquillo Peppers, good quality Olive Oil and Parsley together spoon into a serving dish

For the Warm Chickpea, Chorizo and Pepper Salad

Cut the Chorizo into 3cm thick slices
Heat the oil in a large frying pan over a high heat
Cook the Chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil
Tip the Chickpeas into the pan and cook for a couple of minutes until hot
Add the Peppers and cook for a few minutes until everything's juicy
Remove from the heat, stir in the Coriander

To serve

Ladle into two bowls and top each with a spoonful of Yogurt.