I am a huge fan of Nigella Lawson and her recipes, so much so that I just instinctively know that anything I make by her is guaranteed to taste divine. Ages ago it was my turn to host dinner for the newly coined “Dinner Club” and I decided to make Spanish Chicken by Nigella. This recipe is taken from the Kitchen book that I got as a gift a few years ago from the OH (Thanks!). I love how this book has such a solid feel to it and has such lovely recipes.
Needless to say, everyone enjoyed the dinner (or at least that’s what they told me!) and most went back for seconds…always a good sign!
- 2 tablespoons olive oil
- 12 chicken thighs with skin and bone still on
- 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
- 1 kilogram new potatoes (halved)
- 2 red onions (peeled and roughly chopped)
- 2 teaspoons dried oregano (I actually forgot to add this but it tasted grand without it!)
- grated zest of 1 orange (I didn’t have an orange to hand so I left this out…)
- Preheat the oven to 220°C (gas mark 7/425ºF). 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.
- 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.
- 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.