Monday, 12 March 2012

Nigella's Chorizo Chicken

A quick and easy no mess no fuss dinner, all you have to do is put it in the tray then bake and dinner is served.





INGREDIENTS


  • 2 x 15ml tablespoons regular olive oil
  • 12 chicken thighs (bone in, with skin)
  • 750g chorizo sausages, whole if baby ones, or cut into 4cm chunks if regular-sized
  • 1kg new potatoes, halved
  • 2 red onions, peeled and roughly chopped
  • 2 teaspoons dried oregano
  • grated zest 1 orange
  • METHOD

    Serves: 6
    1. Preheat the oven to 220°C/gas mark 7. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
    2. Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
    3. Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.  


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