Burbidge Marrow with Spanish chicken

  

A delicious recipe to enjoy a Burbidge marrow!

Serves 4

Ingredients
1 marrow, halved & deseeded 
1white onion diced finely 
2 tsp thyme

2 tsp cumin

2 tsp oregano

1 tsp cayenne pepper

1/2 tsp chilli powder

2 tsp smoked paprika

1 tin chopped tomatoes

1 yellow pepper chopped 

2 large garlic cloves crushed or finely diced

Handful fresh parsley chopped finely

3 chicken fillets, cut into 1cm cubes

150g Chorizo sausage, cut into small chunks

Salt & pepper

150g Manchego or strong cheddar grated

Olive oil

Method:

1. Preheat oven 200⁰c 180 fan. Line a roasting tin with foil.

2. Using a sharp knife cut the marrow in half lengthways, scoop out all the seeds, make a groove in the centre of each half for the filling and fluff up some of the flesh to reduce cooking time. Place in the roasting tin. Sprinkle with a little oil, salt and pepper and bake for 20 mins. 

3.  Put a large deep frying pan on medium heat. Add oil and onion and fry gently for 10 minutes until soft. Add the herbs, spices and garlic to the pan, except the parsley. Cook for a further 5 minutes.

4. Next, put the chicken and chorizo into the pan, stir occasionally and cook for 6-8 minutes. Once the chicken is starting to brown a little on the outside, add tomatoes and peppers to the mix. Season, mix thoroughly and simmer gently for 10 minutes.

5.  When chicken mixture ready, mix in the parsley, take the pat cooked marrow out of the oven spokn mix into each half packing it in tightly. Season the top a little then cover in foil and roast for 15 minutes.

6. Remove from the oven, take off the foil and top with the grated cheese, then return under the grill to brown the cheese or give it another 10 mins in oven. Slice and serve with salad.

Enjoy!