This is actually one of very few dishes that I don’t cook in my halogen oven. Partly because I usually cook quite a large serving of it, it normally feeds both my sons and me – and we all have healthy appetites – and still has leftovers for a snack the following day.
The other reason is because it’s one of those dishes that doesn’t need rushed. A lot of juice, oil and flavour comes out of the chicken and chorizo, and I think that it’s nice to give it a little time to soak in to the veg.
There is probably a little more preparation than most of the other recipes that I do during the week – but it’s not too bad, and the fact that it’s all cooked in a single roasting tray makes clean up really easy afterwards.
There’s a certain element of flexibility inherent in this recipe – mostly in the vegetables. I tend to use onion, courgettes, peppers and potatoes as a rule, but if I have mushrooms or some nice cherry tomatoes around, then those can go in as well.
6 to 8 chicken thighs – best with the skin on, but remove it if you want to be healthy.
200g/7 oz. of chopped chorizo
1 large red onion (or a handful of shallots)
1 large sweet pepper – or 3 or 4 small ones
300g/10 oz. of baby new potatoes
Paprika, sea salt and black pepper
I line a roasting tray with foil and then lightly brush olive oil over the foil. You could just put the ingredients straight into roasting tray if you like, but I’m lazy and the foil liner makes clean up easier.
Lightly dust the roasting tray with paprika, black pepper and sea salt and then add the diced chorizo over the base.
Position the chicken thighs evenly around the tray, coat them lightly with olive oil using a pastry brush and then sprinkle paprika over them.
Pop the baby new potatoes into the microwave and cook them on full power for 4 minutes. Alternatively, you could parboil them for 5 minutes (but the microwave method is easier and just as effective).
While the potatoes are part cooking, de-seed and chop up the peppers, roughly chop the onions and slice the courgette into fairly thick slices (it will shrivel up quite a bit during cooking).
Sprinkle the chopped veg evenly across the tray and then, when the potatoes are ready, add these too. If any of the potatoes are large chop them in half.
Drizzle a little olive oil over the whole tray and add a little more sea salt and black pepper.
Put the tray into a pre-heated oven at 200C/400F and cook for 45 minutes.
Lots of deliciously flavoured oil will come out of the chorizo during cooking, and you should baste the dish about half way through cooking.
Once it’s done, remove from the oven, plate up and serve. You’ll notice that the juice has gone very orange. Some of it is from the paprika, but it’s mainly from the chorizo of course. It tastes wonderful, although I suspect that it’s not exactly the healthiest snack ever. Get some nice bread so that you can mop up every bit of the juice.