Spanish Chicken with Chorizo and Potatoes

From Nigella Kitchen by Nigella Lawson.

Here’s another recipe that I made from the Nigella’s Kitchen cookbook. It was very easy to make and was a beautiful dish. I halved the recipe, made only one tray and it easily fed three, including one teenager. For anyone who is just learning to cook from scratch, I’d recommend watching the Nigella Kitchen show on The Food Network. The recipes are easy to make and every one I’ve tried has turned out beautifully.  I’ve since bought the cookbook that goes along with it and it’s full of easy, real food recipes. I do opt to use organic ingredients.

Directions

Nigella says, “Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I’m frazzled, I firmly believe that a “tray-bake” is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you’re done. I think I’d go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.”

Ingredients

2 tablespoons extra virgin olive oil

12 organic chicken thighs (bone in are recommended but I couldn’t find them and used boneless/skinless)

1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized

1 1/4 pounds organic new potatoes, halved

2 organic red onions, peeled and roughly chopped

2 teaspoons dried oregano

1 organic orange

Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.

Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.

Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve. Enjoy!

Read more, great Monday Mania Posts here: http://www.thehealthyhomeeconomist.com/2011/04/monday-mania-4112011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/04/real-food-wednesday-41311.html

Read more, great Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2011/04/pennywise-platter-thursday-415-2.html

Read more great, Simple Lives Thursday posts here: http://gnowfglins.com/2011/04/13/simple-lives-thursday-39/

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-april-15th/

2 Responses to “Spanish Chicken”