SPANISH STYLE
CHICKEN BAKE
MAKES: 4
1 medium onion,
cut into 8 wedges,
1 medium red onion,
cut into 8 wedges,
500g new potatoes,
quartered lengthways,
8 whole garlic
cloves, unpeeled,
8 medium
tomatoes, quartered,
75g chorizo
(preferably picante),
8 boneless, skinless
chicken thighs,
½ tsp sweet smoked
paprika,
½ tsp dried oregano,
1 green pepper,
deseeded and
cut into strips,
flaked sea salt,
freshly ground black
pepper
PREP TIME: 10 minutes
1
COOK TIME: 12 minutes
Preheat the oven to 200°C/Fan 180°C/Gas 6. Put
the onions, potatoes, garlic and tomatoes in a large
roasting tin and season with sea salt and lots of
freshly ground black pepper. Toss everything together
lightly and roast for 20 minutes.
HAIRY BIKERS
While the vegetables are roasting, skin the chorizo
and cut the meat into thin slices – 5mm is about
right. Put the chicken thighs on a board and carefully
slash each one 2 or 3 times with a knife. Season all
over with black pepper. Mix the paprika and oregano
together and set aside.
3
Take the roasting tin out of the oven, scatter the
chorizo over the veg and turn everything a couple of
times. Place the chicken on top of the vegetables and
chorizo and sprinkle with the paprika and oregano.
Season with a little salt and return to the oven for 20
minutes.
4
Take the tin out of the oven. Holding one corner
carefully with an oven cloth, lift the tin a little so
all the