Pollo al Ajillo con Chorizo

Chicken with Garlic, Lemon and Chorizo Sausage

Serves 12 people pintxo or 3 dinner portions

Ingredients:

3 each    chicken breast with skin (available year-round: organic and pasture-raised from local farmers at our farmers markets)

¼ cup     olive oil

6 each     garlic cloves cleaned and sliced (available July-January at the markets, or from local grocers in off-season)

1 each     chorizo link (whole)

1½ cup    parsley finely chopped (available summer/fall at the markets, or from local grocers in off-season)

1 each     lemon (for the juice)

Salt to taste

Method:

On high heat in a frying pan add olive oil. Once sizzling add the garlic and cook until golden brown. Set aside.

Add the chorizo and turn heat to medium low. Cook for 3 minutes. Slice and set aside.

Add chicken and lay skin down. Season and cook for 5 minutes or until golden brown.

Turn over and cook the other side. Add parsley and lemon. Add the fried garlic and cook all for 30 seconds. Slice the chicken in to 4 pieces and put over toast. Top with chorizo slice.

Chef Joseba Jiménez deJiménez

The Harvest Vine, 2701 East Madison, Seattle, 98122

206.320-9771     www.harvestvine.com

Txori, 2207 2nd Avenue, Seattle, 98121

206.204.9771      www.txoribar.com