Mary Berry Mediterranean Chicken Thighs

Mary Berry’s Mediterranean Chicken Thighs is made with chicken thighs, chorizo, onions, aubergine, red pepper, garlic, passata, and a mix of Parmesan and Cheddar cheeses. This hearty recipe creates a delicious dinner in about 1 hour and serves 6 people.

This Mediterranean Chicken Thighs Recipe Is From Fast Cakes Absolute Favourites Cookbook by Mary Berry

Mary Berry Mediterranean Chicken Thighs Ingredients

• 2 tbsp olive oil
• 12 skinless, boneless chicken thighs
• 150g (5oz) chorizo sausage, halved lengthways and sliced
• 2 onions, sliced
• 1 aubergine (eggplant), halved lengthways and sliced
• 1 red pepper (bell pepper), deseeded and cut into 2cm (¾in) cubes
• 2 garlic cloves, crushed
• 650ml (1 pint 2fl oz) passata (tomato sauce)
• 2 tbsp tomato purée (tomato paste)
• 2 tsp light muscovado sugar (light brown sugar)
• 75g (3oz) pitted black olives
• 25g (1oz) Parmesan cheese, grated
• 25g (1oz) Cheddar cheese, grated
• Salt and freshly ground black pepper, to taste

How To Make Mary Berry Mediterranean Chicken Thighs

1. Preheat the oven: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F/325°F fan).
2. Brown the chicken: Heat the olive oil in a deep, ovenproof frying pan. When the oil is hot, add the chicken thighs and fry over a high heat for 2 minutes on each side until golden brown. You may need to do this in batches. Remove the chicken with tongs or a slotted spoon and set aside.
3. Cook the chorizo: In the same pan, add the chorizo and fry for about 5 minutes until crisp. Remove with a slotted spoon and set aside with the chicken.
4. Soften the vegetables: Add the onions, aubergine (eggplant), red pepper (bell pepper), and garlic to the pan. Fry over a high heat for a few minutes until the vegetables start to soften.
5. Prepare the sauce: Add the passata (tomato sauce), tomato purée (tomato paste), and sugar. Season with salt and pepper. Bring the mixture to a boil.
6. Combine and bake: Return the browned chicken thighs and fried chorizo to the pan, along with the olives. Cover with a lid, bring to a boil, then transfer to the preheated oven. Bake for about 30 minutes or until the chicken is just cooked through.
7. Add cheese and finish: Remove the lid, scatter the grated Parmesan and Cheddar over the top, and return the pan to the oven (without the lid) for another 10 minutes, until the cheeses have melted and are golden and bubbling.

Recipe Tips

• Brown the chicken well: Make sure to brown the chicken thighs properly before baking. This adds great flavor and keeps the chicken juicy.
• Cook the chorizo until crispy: Fry the chorizo until it’s crispy for a tasty texture and richer flavor.
• Cut vegetables evenly: Slice the aubergine and red pepper evenly so they cook at the same time and give a balanced texture.
• Don’t skip the cheese topping: The Parmesan and Cheddar topping adds a rich, savory finish. Sprinkle it generously for a perfect golden crust.
• Taste the sauce before baking: Check the sauce’s seasoning before baking. Adjust the salt and pepper to make sure the flavors are just right.

What To Serve With Mediterranean Chicken Thighs?

This hearty Mediterranean Chicken Thighs pairs well with roasted potatoes, steamed green beans, crusty bread, or a fresh salad. It can also be served alongside couscous, rice, grilled vegetables, or garlic bread for a delicious dinner.

How To Store Leftovers Mediterranean Chicken Thighs?

• Refrigerate: Let leftover Mediterranean Chicken Thighs cool to room temperature. Then, put them in an airtight container and refrigerate for up to 3 days.
• Freeze: Cool leftover Mediterranean Chicken Thighs completely. Store them in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

How To Reheat Leftovers Mediterranean Chicken Thighs?

• In The Oven: Preheat the oven to 180°C (350°F). Put leftover Mediterranean Chicken Thighs in an oven-safe dish, cover with foil, and reheat for 15-20 minutes until hot.
• In The Microwave: Place leftover Mediterranean Chicken Thighs on a microwave-safe plate. Cover lightly and microwave on medium for 2-3 minutes, until fully heated.
• On The Stove: Warm a pan over medium heat. Add leftover Mediterranean Chicken Thighs with a little water or broth, cover, and reheat for 5-7 minutes, stirring occasionally, until hot.

Mary Berry Mediterranean Chicken Thighs Nutrition Facts

Serving Size: 1 serving (based on 6 servings)

• Calories: 365
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 930mg
• Potassium: 600mg
• Total Carbohydrate: 14g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 22g

More Mary Berry Recipe:

• Mary Berry Chilli Burgers
• Mary Berry Spinach Quiche
• Mary Berry Frittata
• Mary Berry Meatballs in Tomato And Basil Sauce
• Mary Berry Chicken and Asparagus Fricassee