One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.

　　

Ingredients

Serves 2

　　Coconut oil, for greasing and frying

　　4 skinless chicken thighs

　　1 small red onion, cut into wedges

　　100ml (about 1/2 cup) chicken stock

　　30g/1oz chorizo, cut into small chunks

　　1 tsp chopped fresh rosemary

　　100g/3.5oz asparagus

　　Sea salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 200°C/400°F/Gas Mark 6.

　　

Step 2

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

　　

Step 3

Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.

　　

Step 4

Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.

　　

Step 5

Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.

　　

Step 6

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

　　

Step 7

Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.

　　From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.