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Monthly Archives: November 2010

Spanish Chicken Bake… 7.5 out of 10 stars

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I love Nigella Lawson.  I love her English wit.  I love how honest she is with her cooking, and how realistic she is about how much time certain things take (or shouldn’t take).  But most of all, I love the way her descriptions of food and the process of cooking sound like poetry.  If you haven’t watched her program on the Food Network, or visited her site (www.nigella.com), I strongly encourage you do.

It was actually on a recent trip to Borders bookstore that I found this Spanish Chicken with Chorizo and Potatoes recipe.  I picked up her new book – Kitchen: Recipes from the Heart of the Home, and couldn’t put it down.  There were so many recipes I wanted to try!  But which to make first?!?  I contemplated making fish with pan-fried gnocchi (how smart is that as a time saver for crispy-on-the-outside, soft-on-the-inside potatoes?!) but ended up making this one-pot meal on a cold Tuesday night.  It turned out pretty well…  it didn’t exactly rock my world, but it was very tasty and it hit the spot with a nice glass of sauvignon blanc.   I think next time I may add a little brown sugar, and even some orange juice to give the meat a little more flavor.

Recipe: Spanish Chicken and Chorizo with Potatoes

Ingredients

  • 2  tablespoons regular olive oil, plus a bit more
  • 1.75 lbs chicken thighs (bone in, with skin)
  • 2-3 links chorizo, chopped into 1″ chunks
  • 4 medium potatoes, cut into 1.5″ chunks
  • 2 small or 1 large red onion, peeled and roughly chopped
  • 2 teaspoons dried oregano grated
  • zest 1 orange
  • Directions

    Preheat the oven to 425°.  Put the 2 TBSP oil in the bottom of a shallow roasting pan, and rub the skin of the chicken in the oil, then turn skin-side up, salting both sides liberally with salt and fresh-cracked pepper.

    Toss the chorizo and the potatoes with the chicken (adding a bit more olive oil and salt and pepper).  Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.

    Cook for 1 hour, basting every 10 minutes after the first half hour to make sure everything gets golden and crispy!

    To cool off the heat of the chicken dish, as well as complement some of the flavors, I made a naval orange salad with olives and red onion.  The vinaigrette was a simple: 2 parts olive oil to 1 part orange/lemon juice with a dash of honey, salt + pepper.  Delish! 

    Happy eating!

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