‘Nduja stuffed chicken with romesco sauce and flatbreads

Preparation time
1-2 hours

Cooking time
1 to 2 hours

Serves
Serves 2-4

By Shauna Froydenlund

Ingredients

For the ‘nduja paste

  • 1 tbsp rapeseed oil
  • 50g/1¾oz ‘nduja
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 50g/1¾oz runny honey
  • 1 tbsp sherry vinegar
  • 80ml /2½fl oz rapeseed oil

For the chicken and romesco sauce

  • 1 free-range range chicken
  • 400g/14oz tender stem broccoli
  • 1 tbsp rapeseed oil
  • 2 red peppers, thickly sliced
  • 100g/3½oz almonds
  • 400g tin chopped tomatoes
  • sherry vinegar, to taste
  • sea salt

For the flatbreads

  • 250g/9oz self-raising flour
  • 25g/1oz plain yoghurt
  • 1 tsp salt
  • 100ml/3½fl oz luke warm water

To serve

  • 2 tbsp flatleaf parsley leaves
  • 4 spring onions, chopped
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