Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe

This Mary Berry Mediterranean Chicken Thighs with Chorizo is a hearty, flavour-packed one-pan dish that combines tender chicken with smoky chorizo and vibrant vegetables. The sauce is rich, slightly tangy, and infused with herbs, creating a comforting yet fresh Mediterranean feel. It’s a straightforward recipe, ideal for weeknight cooking, and comes together in around 1 hour. Expect juicy chicken, bold flavours, and minimal fuss.

Ingredients

For the Chicken and Chorizo

• 6 bone-in, skin-on chicken thighs
• 150g chorizo, sliced into thick rounds
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Mediterranean Sauce

• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 150ml chicken stock
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme

To Finish

• 50g black olives, pitted
• Small handful fresh parsley, chopped

How to Make Mary Berry Mediterranean Chicken Thighs with Chorizo

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the dish cooks evenly and the chicken browns nicely.
• Brown the chicken: Heat olive oil in a large ovenproof pan. Season the chicken thighs and brown them skin-side down for 5–6 minutes until golden. Turn and cook for another 3 minutes, then remove and set aside.
• Cook the chorizo: Add the sliced chorizo to the same pan and cook for 2–3 minutes until it releases its oils and becomes slightly crisp.
• Prepare the base: Add the onion, garlic, and peppers to the pan. Cook for 5 minutes until softened.
• Build the sauce: Stir in the chopped tomatoes, tomato purée, chicken stock, smoked paprika, oregano, and thyme. Mix well and bring to a gentle simmer.
• Combine and bake: Return the chicken thighs to the pan, skin-side up. Transfer to the oven and bake for 30–35 minutes until the chicken is cooked through and tender.
• Finish the dish: Add the olives and sprinkle with fresh parsley. Let it rest for a few minutes before serving.

Tips

How do I keep the chicken skin crispy?

Brown the chicken well at the start and avoid covering it in too much sauce before baking.

Can I use boneless chicken thighs?

Yes, but reduce the cooking time slightly as boneless thighs cook faster.

What if my sauce is too thin?

Simmer the sauce on the hob for a few extra minutes before adding the chicken back in.

Can I make it spicier?

Add a pinch of chilli flakes or use spicy chorizo for extra heat.

Serving Suggestions

• Serve with crusty bread to soak up the sauce
• Pair with fluffy rice or couscous
• Add a simple green salad on the side
• Enjoy with roasted potatoes for a hearty meal

Storage

Room Temperature

Allow to cool and leave out for no more than 2 hours before storing.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob or in the oven.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 12g
• Protein: 32g
• Fat: 34g
• Saturated Fat: 10g
• Sodium: 820mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and flavourful Mediterranean chicken dish with smoky chorizo, tender chicken thighs, and a tomato-based sauce.

Ingredients

• 6 chicken thighs

• 150g chorizo, sliced

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 400g chopped tomatoes

• 2 tbsp tomato purée

• 150ml chicken stock

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp dried thyme

• 50g black olives

• Fresh parsley, chopped

Directions

• Preheat oven to 200°C (180°C Fan).
• Brown chicken thighs in oil until golden.
• Cook chorizo until oils release.
• Add onion, garlic, and peppers and soften.
• Stir in tomatoes, purée, stock, and herbs.
• Return chicken and bake for 30–35 minutes.
• Add olives and parsley before serving.

Notes

• Brown the chicken well for extra flavour.
• Use spicy chorizo for added heat.
• Great for batch cooking and reheating.