|8||chicken pieces — thighs and drumsticks|
|salt and black pepper|
|30 ml||olive oil|
|100 g||chorizo — thinly sliced|
|1||large onion — thinly sliced|
|1||green chilli — seeded and chopped (or add chilli to taste)|
|4||corn cobs — kernels cut off|
|125 g||green olives — pitted, optional|
|125 ml||plain yoghurt|
|125 ml||chicken stock|
|15 ml||lime juice — plus the zest of 1 lime|
|60 ml||fresh coriander — chopped|
|100 g||baby corn — blanched|
Preheat the oven to 180°C
Season the chicken with salt and black pepper.
Heat half of the olive oil in a large frying pan and brown the chicken on both sides. Remove and keep aside.
Heat the rest of the olive oil and pan-fry the chorizo slices for about a minute. Remove and keep aside.
Add the onion and saute the onion for a few minutes in the pan. Add the garlic and chilli and cook for one minute.
Now add the corn kernels, olives (if using), yoghurt, cream and chicken stock, lime juice and zest and simmer the corn for about 10 minutes on low heat.
Add the chicken and chorizo back to the corn in the frying pan and bake in the oven for ± 25 minutes. Add the baby corn.
Serve with the chopped coriander and more pan-fried chorizo slices.