Ingredients:
4 chicken thighs
4 soft chorizo sausages
8 pitted black olives
4 sticks of rosemary
2 tbsp olive oil
Salt and pepper
100ml sour cream
100g rocket
2-3 tbsp salad dressing
Method:
Using a sharp knife, remove the bones from the thighs by cutting down each side of the bone, then cut under the end of the bone and remove.
Cut the soft chorizo sausage out of their skins and place in the centre of the chicken where the bone was.
Add a few pitted black olives to the sausage meat.
Roll the chicken thighs up and fix in place with a stick of rosemary or you can use a kebab stick.
Drizzle the chicken with olive oil and season with a little salt and pepper before cooking in a preheated grill pan on both sides until golden.
Place the crisp chicken into a roasting tray and cook in the oven for 30-40 minutes at 170c or until fully cooked.
Serve with sour cream and dressed rocket leaf.
Products Used:
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