Oh dinner! What a repetitive MOFO you can be. You are relentless. You can be exhausting. And when you occur on the days of Monday-Thursday you just plain suck a little soul out of my day. I should meal plan. I should venture off the normal meals we make week in, week out. I should cook organic free range meals from eco friendly butchers and my vegetable garden, but I don’t. I usually cook the same 6 or 7 meals on rotation, that is until I forget to do the shopping, or do the shopping and completely forget to buy any meat and have to pick up something on the run. Like um, yesterday.
I saw chicken thigh fillets on special (bone in, skin on) and at $3.69 a KILO I picked up a pack and knew it just had to be Nigella’s spanish chicken. Easy, delicious, one pot to wash up and in this case…CHEAP!
Spanish chorizo chicken
: 6-8 pieces chicken thigh (bone in skin on)
: 2 chorizos
: 4-6 new potatoes
: Salt, pepps and oil
: Zest of 1 orange
: In the bottom of a (cold) roasting pan drizzle in olive oil, salt & pepper. Put the thighs in skin side down and massage in the seasoned oil, then flip the pieces over
: Chop the chorizos into 4 cm pieces. Do the same with potatoes (cut them in halves or quarters depending on their size). If you have wee new potatoes you could throw them in whole
: Wedge the potatoes and chorizo between the chicken and sprinkle with oregano and orange zest (which I of course forgot to get at the fruit shop)
: Throw into a 220 degree hot oven for an hour
: I made a simple rocket and parmesan salad to go on the side
: Serve up and enjoy! The girls love this dinner and why wouldn’t you?