Ingredients

• Coconut oil, for greasing and frying
• 4 skinless chicken thighs
• 1 small red onion, cut into wedges
• 100ml (about 1/2 cup) chicken stock
• 30g/1oz chorizo, cut into small chunks
• 1 tsp chopped fresh rosemary
• 100g/3.5oz asparagus
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
3. Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
4. Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
5. Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
6. Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
7. Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.