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Spanish Chicken with Chorizo and Potatoes

Posted by Melissa Schmalenberger on May 3, 2011 in Food |

Nigella Kitchen: Recipes from the Heart of the Home

Supper that you can make in one pan? Count me in! Whenever I think of one dish meals, I think of a casserole dish served with some kind of cream of soup in it. This recipe is so far from that notion, I was shocked at how easy it was and how good it tasted! Getting meals on the table is so important but spending less time in the kitchen is even better. I was able to prepare and place in the oven, and then go and pick up kids from their activities. When I came home supper had been pulled from the oven and we could all sit down and eat. Rejoice!

Nigella Lawson has her own cooking show on The Food Network. She has a laid back sophistication to her and her voice is so soothing it often helps me fall asleep, although I do not think that is her intention. Her cookbook is filled with meals that I can actually see myself making my family. They would really eat many of her offerings. Another cookbook full of great pictures. Is it a coincidence that I choose recipes that have a nice picture associated with it?

The Ruling: Everyone ate it…..and they all even said it was good. The chorizo that we had was really spicy, I liked that! Nobody pulled out the BBQ sauce, although some tried. I made mine with boneless skinless chicken breasts. The recipe called for chicken thighs. I think I would follow the recommendation next time, as my chicken was a little too dry. If you leave the skin and bone on, it will stay more moist. I also made half of the recipe and my husband said he wouldn’t have minded more onion in it….and he does not like onions, but red onions cooked, he does enjoy.

Spanish Chicken with Chorizo and Potatoes, page 100

Ingredients:

  • 2 tablespoons regular olive oil
  • 12 chicken thighs (bone in with skin)
  • 1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2 inch chunks if regular-sized
  • 2 1/4 pounds baby white-skinned potatoes, halved
  • 2 red onions, peeled and roughly chopped
  • 2 teaspoons dried oregano
  • grated zest of 1 orange

Directions:

  1. Preheat the oven to 425 degrees. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each pan.
  2. Divided the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 pans.
  3. Cook for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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