✨CHORIZO CRUSTED ROAST CHICKEN✨ Dinner party hosts AT THE READY!! This is a show stopper. I remember the first time I took a bite of this 'Nduja roast chicken in one of my favourite restaurants, I knew I needed to recreate it at home. Served on toasted sourdough and slow-roast tomatoes which just works, soaking up all of those insane cooking juices, a rich 'Nduja sauce and a few fresh basil leaves is just chefs kiss. A healthier and lighter but no compromise on the insane flavour. I think it maybe the best chicken dish I have ever made. You will need to serve 4 1 medium chicken 200g chorizo 2 thick slices of sourdough 300g quality vine tomatoes 1 jar roasted red peppers 1 tbsp butter Easy chop garlic Fresh basil Anchovies in a tin Half-fat creme fraiche I like to serve with tender stem broccoli! Preheat the oven to 190c fan. Blend 100g chorizo with 4 anchovies, 2 roasted red peppers, 1 heaped tsp easy chop garlic and 1 tbsp butter, add a pinch of salt and pepper into a smooth thick paste. Cover the chicken in the paste. Place into the oven and roast for 45 minutes to an hour, basting with the chorizo and chicken juices every 15 minutes. Don’t worry if the chorizo starts to look burnt, it’s not! Cut the tomatoes in half and season with salt, pepper and olive oil. Place into the oven for 20 minutes. Cut the sourdough into large crouton shapes, toss in 1 tsp easy chop garlic, salt and a little olive oil. Add to the tomato pan and roast for the final 10 minutes, watch they don’t burn. For the sauce, blend 50g chorizo with 1 large roasted red pepper, 1 tsp easy chop garlic, a small handful of fresh basil and 2 anchovies (or just leave them out). Blend into a paste and tip into a deep frying pan and fry off for 3-5 minutes on a medium heat. Take the chicken out to rest for 15 minutes, removing the chorizo crust. Cover to keep warm. Spoon 2-4 tbsp of the crispy chorizo bits and 1 tbsp of chorizo oil into the sauce, mixing to combine. Add in 100ml half-fat creme fraiche and adjust to taste, a pinch of salt if needed and even a little grating of lemon zest. Portion up some of the sourdough and tomatoes, place the carved chicken on top and pour over that luscious sauce. Top with a few fresh basil leaves and serve with some tender stem broccoli #dinnerideas #dinnerparty #comfortfood #healthyrecipes #autumnaesthetic #cosyszn