I’ve attempted another recipe that I must share because it turned out perfectly – surprising for me! It’s the Spanish chicken with chorizo and potatoes recipe which I found on The Delicious Appreciations of Pick Yin.
Edit: I originally posted this after trying the recipe for the first time in October 2012. I went back to it in August 2014 and updated the post with my own photos and made a couple of amendments. I used sweet potatoes instead of regular and added parsnips and a green pepper for extra colour.
Serves two people
4 large chicken things
1 large sweet potato
1 green pepper
1 large red onion
1/2 chorizo sausage
2 tablespoons oil
2 pinches oregano
Salt and pepper to taste
How it’s done
Pre-heat oven to 200 degrees/gas mark 6.
Pour the oil in the bottom of a large roasting dish.
Rub the chicken thighs (on the bone, with skin) in the oil and season with salt and pepper.
Turn them skin side up and place them in the dish.
Chop the chorizo sausage , parsnips and potato into thick chunks and add to the dish.
Slice the pepper and onion and spread over the contents of the dish and sprinkle two pinches of oregano over the top.
Cook for 45 minutes.
The potato and parsnip could have done with a bit longer so it wouldn’t hurt to go an extra 5-10 minutes with this one.