I often, uncharitably, think that chicken is the default choice of eating-averse fatphobes.
This dish is a delicious traditional specialty of the Basque Country.
When most people think of the Basque Country, they think of Northern Spain. But the Basque Country is actually made up of seven provinces, three of which are in southwestern France.
I recommend you buy thighs with the skin still on. Fry it in a little oil for about five minutes each side, pressing down on it regularly, until it’s a dark gold and is crisping up.
CHICKEN BASQUE
I recommend you buy thighs with the skin still on. Fry it in a little oil for about five minutes each side, pressing down on it regularly, until it’s a dark gold and is crisping up
4
servings1
hour40
minutesIngredients
4 Chicken Thighs with Bone and Skin
275 ml Vegetable or Chicken Stock
170 ml Dry White Wine
1 Medium Onion Cut
2 Crushed Large Garlic Cloves
1 Large Red Pepper Cut into Slices
50 g Pitted Black Olives
50 g Sun Dried Tomatoes in Oil
1 tbsp Sun Dried Tomato Paste
150 g Skinned and Sliced Chorizo Sausage
1/2 tsp Thyme
1/2 tsp Paprika
2-3 tbsp Extra Virgin Olive Oil
Salt and Pepper Seasoning
1 Small Lemon in Wedges
400 g Konjac Rice from Holland & Barrett – Konjac rice is made from organic konjac flour. It has ZERO carbs and only 9 calories per 100g
Method
- Open the packet of Konjac rice, rince well and soak in fresh water for a few minutes. Repeat. IMPORTANT.
- Sieve to remove excess water.
- Fry chicken thighs on both sides until brown. Set aside.
- Slice red pepper, removing seeds and white bits.
- Chop onion into large chunks.
- Cut the chorizo into narrow slices.
- Chop drained sun dried tomatoes into 1/4 inch / 1cm pieces.
- Fry onion and peppers for 5 minutes.
- Add garlic and sun dried tomatoes, fry for a further 5 minutes.
- Stir in the konjac rice, tomato paste, thyme and paprika.
- Add vegetable/chicken stock and white wine.
- Season to taste.
- Transfer to an oven proof casserole dish with lid.
- Place fried chicken thighs on top, scatter with olives and place the lemon wedges between the chicken.
- Cook in a pre-heated oven 180°C for 60-80 minutes.
Notes
- MACROS: 10g Carbs – 30g Fat – 85g Protein – 600 Calories
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