Weekly Recipe: Roasted Marrow Stuffed with a Spanish Chicken & Vegetable Medley
Ingredients (Serves 4):
1 marrow, halved & deseeded 1 tsp. thyme
1 white onion, diced 1 tsp. cumin
500g tomatoes, chopped ½ tsp. chilli powder
1 yellow pepper, finely chopped ½ tsp. cayenne pepper
2 garlic cloves, finely diced ½ tsp. oregano
3 chicken fillets, cut into 1cm cubes handful parsley, chopped
150g Chorizo sausage, cut into small chunks salt & pepper
150g Manchego or strong cheddar Rapeseed oil
2 tsp. smoked paprika
Method:
1. Preheat oven 200⁰C/180⁰C/Gas Mark 6. Wash and prepare vegetables. Prepare the meat. Line a roasting tin with aluminium foil.
2. Take a large deep frying pan and put it on a medium heat. Add the oil and onion to the pan and fry for 10 minutes until soft. Add the herbs, spices and garlic to the pan, except the parsley. Cook for a further 5 minutes.
3. Next, put the chicken and chorizo into the pan stir and cook for 6-8 minutes. Once the chicken is starting to brown a little on the outside, add the tomatoes and the peppers to the mix. Season, mix thoroughly and simmer for 10-12 minutes.
4. Meanwhile, whilst the filling is cooking prepare the marrow. Using a sharp knife cut the marrow in half lengthways, scoop out all the seeds and make a groove in the centre of each half for the filling. Place in the roasting tin.
5. Then, mix the parsley into the filling mixture and spoon it into the marrow. Pack all of the mixture in the groove really tightly, lightly season, cover in aluminium foil and roast for 30 minutes.
6. Remove from the oven, remove the foil and top with the cheese, then return to the oven for a further 10 minutes. Slice and serve with salad and couscous.
Toms Top Tips:
For a vegetarian option you can swap the chicken for Quorn™ pieces or tofu.