Smoked Paprika Chicken with Toasted Hazelnut Picada - Moro Olive Oil

Ingredients

• Lunch , Dinner
• 2 tsp Smoked paprika
• 2 tsp Brown sugar
• 1/3 cup (80ml) Moro Primero Extra Virgin Olive Oil
• 6 Chicken marylands, halved
• 250g Cherry tomatoes on the vine
• 1 Cured chorizo, casing removed, finely chopped
• 100ml Moro Tradicional Olive Oil
• 1/2 cup Fresh breadcrumbs
• 1/2 cup Hazelnuts, toasted until dark golden
• 2 Garlic cloves, crushed
• 1/2 cup Flat-leaf parsley leaves, roughly chopped
• 2 tbs Moro Sherry Vinegar
• 01 Preheat oven to 200°C. Combine paprika, sugar and Moro Primero Extra Virgin Olive Oil in a bowl with 2 tsp salt flakes.
• 02 Add the chicken and tomatoes, rub the spice mix all over.
• 03 Scatter the chorizo on a lined baking tray, place chicken and tomatoes on top.
• 04 Roast, basting every 10 minutes with cooking juices, for 30 minutes or until crisp. Rest for 10 minutes.
• 05 Drain pan juices and chorizo through a sieve into a bowl, reserving 2 tbs juice and chorizo.
• 06 Heat 2 tbs Moro Tradicional Olive Oil in a pan and add breadcrumbs.
• 07 Cook, stirring regularly, for 2-3 minutes or until golden.
• 08 Chop the nuts and place in a bowl with the breadcrumbs. Add chorizo, garlic, parsley, vinegar and remaining 3 tbs oil.
• 09 Season with salt. Scatter picada over chicken and drizzle over reserved juices to serve.