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Serves: 2
Cooking time: 50 minutes


  • 2 tsp smoked paprika
  • 2 tsp thyme leaves removed from the stalks
  • Half a lemon
  • 3 tbsp red wine
  • 1 tbsp olive oil
  • Salt and pepper
  • 2 free range chicken thighs
  • 1 onion, sliced
  • 1 tbsp olive oil for frying
  • 100g chorizo, slice into rounds with a width of about 5mm
  • 1 tbsp sherry vinegar
  • 250g Merchant Gourmet Mixed Grains
  • 1 clove garlic, crushed
  • 10 cherry tomatoes
  • handful of parsley, roughy chopped


  1. Combine marinade ingredients and rub all over the chicken thighs, cover and leave to marinade for 20 minutes. (at this stage you can put the chicken into a heatproof dish to marinade, one that they will fit snugly in, this can then be placed straight into the oven).
  2. Preheat the oven to 180C, and cook the chicken thighs for 20-25 minutes.
  3. Meanwhile fry the sliced onion in 1 tbsp of olive oil for 1-2 minutes, before adding the sliced chorizo and crushed garlilc.
  4. Cook on a medium heat for about 5 minutes, allowing some of the fat from the chorizo to render down. At this stage stir in the sliced cherry tomatoes and Merchant Gourmet® Mixed Grains, and cook for 2-3 minutes.
  5. Then add the parsley, the sherry vinegar, and season with salt and pepper.
  6. When the chicken is ready (you can check by inserting a knife and ensuring the juices run clean), place the chorizo and grains mixture on a plate, with the chicken on top. Drizzle the juices from the chicken on top.