This is a delicious dish from the Hairy Dieters book - full of colour and flavour - just makes you wish you were eating it somewhere in Spain with a crisp glass of white!!!!
Serves 4
41 propoints in the whole recipe for 10pp per serving:
1 onion, cut into 8 wedges
1 red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole cloves of garlic, unpeeled
8 tomatoes, quartered
75g chorizo skinned and sliced
8 boneless, skinless chicken thighs
1/2 tsp smoked paprika
1/2 tsp dried oregano
1 green pepper, deseeded and cut into strips (we also had a half a red in the fridge so threw that in too!)
Sea salt
ground black pepper
1. Preheat the oven to 180, put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with salt and lots of ground black pepper. Toss everything together lightly and roast for 20 minutes.
2. while the veg are roasting, put the chicken thighs on a board and carefully slash each one 2 or 3 times, season all over with 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 and sprinkle with the paprika and oregano. Season with a little salt and put back in the oven for 20 minutes.
4. take the tin out of the oven, holding one corner carefully with an over glove, lift the tin a little so all the juices run to the opposite end, then baste the chicken by spooning the juices over it. tuck the pepper strips loosely around the chicken and veg.
5. Turn the oven up to 200 and put the tin back in the oven for another 20 minutes or until the peppers are just soft and the chicken is golden and crisp. As you eat it squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh! The hairy bikers recommend that you don't kiss anyone afterwards!!!
um um ummmmmmmmmmmmm
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