Months ago I was inspired by a chef on my way to work listening to NPR. It was one of the those wait in the car and finishing listening moments. The chef being featured was Nigella Lawson. Her voice was perfect for the radio. I couldn't wait to get home and try one of her recipes, but somewhere along the way I was distracted by life. It just never happened.
Fast forward several months to this evening, when I come across this quick, simple, and very easy one dish supper, Spanish Chicken with Chorizo. After running to the store for chicken, it was in the oven as soon as it had preheated and ready an effortless hour later. It's a meal in itself, but we had it with a simple salad to get in our daily greens.
Here is our variation of Nigella's delicious dish. Follow the link above for her original!
Spanish Chicken with Chorizo:
3 tablespoons olive oil
8 chicken thighs with skin and bone still on
225 grams ground chorizo
4 cups new potatoes (halved)
2 red onions (peeled and roughly chopped)
2 teaspoons dried oregano
grated zest of 1 orange
Preheat the oven to 425 degrees. Put 1/2 the oil in the bottom of a shallow roasting tin. Rub the skin of the chicken in the oil, season with salt and pepper the thighs place them skin up in the pan. Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents. Cook for 30 minutes, then baste the contents with the orange-colored juices. Continue cooking for about 30 more minutes or till chicken is done.
2 red onions (peeled and roughly chopped)
2 teaspoons dried oregano
grated zest of 1 orange
Preheat the oven to 425 degrees. Put 1/2 the oil in the bottom of a shallow roasting tin. Rub the skin of the chicken in the oil, season with salt and pepper the thighs place them skin up in the pan. Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents. Cook for 30 minutes, then baste the contents with the orange-colored juices. Continue cooking for about 30 more minutes or till chicken is done.
