21 September, 2018
Spanish Chicken
With the Summer well and truly behind us, my Spanish holidays are but a distant memory! Thank goodness for this recipe! The flavours transport me back to Spain, yet it also has a lovely ‘Winter Warmer’ quality to it. Perfect to banish the Winter blues.
This recipe is adapted from ‘The Hairy Dieters’ by Dave Myers & Si King (The Hairy Bikers). It is a really tasty, one pan meal that is also low-fat! The fat from the chorizo and the liquid from the tomatoes make it lovely and juicy. Also, it’s one on my Mother’s specialities!
Ingredients:
- 1 medium onion, cut into 8 wedges
- 1 medium red onion, cut into 8 wedges
- 500g new potatoes, quartered lengthways
- 8 whole garlic cloves, unpeeled
- 8 medium tomatoes, quartered
- 75g chorizo, skinned and cut into thin slices
- 8 boneless, skinless chicken thighs
- 1/2 tsp sweet smoked paprika
- 1/2 tsp dried oregano
- 1 green pepper, deseeded and cut into strips
- flaked sea salt
- freshly ground black pepper
Instructions:
- Preheat the oven to 180°C. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
- While the vegetables are roasting, carefully slash each chicken thigh 2 or 3 times with a knife. Season all over with black pepper.
- Take the roasting tin out of the oven, scatter the chorizo over the vegetables and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
- Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
- Turn the oven up to 200°C. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. Squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh (optional!)
