Chicken and Cheese

We enjoyed a delightful meal with Alex, Bill and Fiona on Monday as a post birthday, pre-travel trip celebration for Alex.  Originally scheduled for Sunday, we’d had to postpone because I was unwell: unheard of, but true. As always, it was an entertaining evening with enjoyable conversation around the table. In honour of absent daughters, I made Nigella’s Spanish chicken and chorizo which seemed to go down well and Fiona and Bill very generously brought us a delicious selection of cheese from the famous Shills of Cockermouth. It’s fair to say by the end of the meal we were replete!

SPANISH CHICKEN AND CHORIZO

Ingredients

2 tablespoon(s) olive oil

12 chicken thighs (bone in with skin)

750 gram(s) chorizo sausage (whole if baby ones or cut into 4cm chunks if regular sized)

1 kilogram(s) New potatoes (halved)

2 red onion(s) (peeled and roughly chopped)

2 teaspoon(s) oregano (dried)

1 orange(s) (zest)

Method

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.

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.