Chicken and Chorizo Traybake with Tomatoes
SERVES 4-6
PREP & COOK 1 HOUR
■ 8 chicken cutlets, skin-on (1.6kg), excess skin removed, skin scored
■ 200g chilli chorizo, coarsely chopped
■ ⅓ cup chicken stock
■ 400g can diced tomato
■ 320g punnet Mix-A-Mato Tomatoes
■ 6 sprigs fresh thyme, plus extra to serve
■ Crusty bread and lemon wedges, to serve
1 Place chicken, skin-side up, in a large ovenproof dish. Scatter around the chorizo.
Cook in a moderate oven
