Tuesday, May 28, 2013

Chicken with Chorizo and Potatoes

I made a good, simple dish for dinner tonight. I ended up cooking it too long due to a crazy schedule, but it still was quite tasty. (That skin on top that looks burnt was actually crispy and yummy). The dish came together quickly, but it has to bake for an hour, so plan accordingly.

Nigella Lawson, who created the original recipe I tinkered with, suggests chopping the leftover chicken, chorizo and potatoes and using it in a quesadilla. I may try that.

Chicken with Chorizo and Potatoes

Adapted from the fabulous Nigella Lawson (original recipe here)
This can be doubled easily -- just rotate pans bottom to top.

1 Tablespoon olive oil
6 chicken thighs (bone in, with skin -- trim off extra skin and fat)
Salt and pepper
1/2 pound small white-skinned potatoes, halved or quartered
1 onion, cut into eighths
1 teaspoon dried oregano
1/2 orange
1/2 pound chorizo sausages, sliced (I used chicken chorizo, but I'm sure the regular would be even better)

Preheat the oven to 425 degrees F. Put the oil in the bottom of a shallow roasting pans. Rub the skin of the chicken in the oil, then turn skin side up. Season well with salt and pepper.

Nestle the potatoes and onions among the thighs, then sprinkle with oregano, salt and pepper. Grate the orange zest over the contents of the pan.

Bake for 30 minutes in the center of the oven. After 30 minutes, baste with the juices, then add the chorizo and juice the half of an orange over the contents.

When done cooking, transfer the chicken mixture to a large serving platter and serve.

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