Makes 2-3 serves.
Equipment
- Small baking tray
- Knife
- Cutting board
- Vegetable peeler
- Spoon or spatula
- Measuring spoon
- Scale
- Alfoil
Ingredients
- 2 small potatoes
- 1 small sweet potato
- Half an onion
- 1/3 to 1/2 of a chorizo sausage
- About 6 leaves of basil
- About 6 leaves of oregano
- 5 garlic cloves, unpeeled
- 5g (1 teaspoon) paprika (sweet or smoked)
- Half an orange
- 20 ml (1 tablespoon) olive oil
- 60ml (3 tablespoons) white wine or sherry
- 20ml (1 tablespoon) white wine vinegar or sherry vinegar
- 3 chicken thigh cutlets, skin on
- 100g cherry tomatoes
- A few olives (green or black)
- Salt and pepper
Spray baking tray.
Peel sweet potato and chop into about 2 cm cubes. Add to tray.
Quarter potatoes and onion. Add to tray.
Chop chorizo into large chunks. Add to tray.
Cut orange into two or three pieces. Add to tray.
Tear basil and oregano, add to tray
Add garlic to tray.
Add wine/sherry, vinegar, paprika and most of the oil. Season. Mix.
Put chicken on top of other ingredients.
Scatter over tomato and olives.
Drizzle over remaining oil and season again.
Spray one side of foil and cover baking tray.
Write on top – Bake 40 mins at 180 degrees (preheat oven 10 mins and remove foil first) – check at 50 mins
Note: You can make this with any cut of chicken. Boneless cuts will cook more quickly – for thigh fillets reduce time to 30 mins, for breast cut into chunks and reduce time to 25 mins (check at 20 mins). You can add different herbs, use dried herbs, and leave out the wine or use red wine instead. You could add carrot and pumpkin as well as, or instead of, the potatoes (cut carrot smaller and pumpkin larger so they cook at the same time). Leave out the olives if you don’t like them – or add more if you do. The important part is having a saucy base, putting the chorizo in that base so it doesn’t dry out, and putting the chicken on top to let the fat render and the skin crisp.
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