3-May-20: Something easy to finish off what’s been a pretty good weekend for a lockdown weekend !!!! A one pot chicken dinner, based on a friend’s similar recipe that she sent me a photo of, which I tweaked with potato and chorizo to give it a bit of Spanish flare…
Here’s my version of a Potato, Chorizo and Chicken bake for two:
I used 3 chicken Maryland’s for this and jointed them. I also chopped the thighs in half so would cook evenly with the drumsticks.
Marinate the chicken pieces for at least an hr in the following:
- Approx. TBS of olive oil
- 1 cup of Verjuice (if you don’t have verjuice, you can use dry white wine as an alternative)
- About 1 TBS each of:
- Fresh Thyme (can be left on the stems)
- Sage leaves – chopped
- Rosemary roughly chopped
- Herb mix called Smokey Tomatina – the herb maker called Screaming Seeds has this. If you cant get it, use about 1 teaspoon of smoked paprika – it wont be exactly the same but will be similar and give you that Spanish flavour
- Note: if using dry herbs use about 3/4 of a TBS each
- 2 cloves of garlic crushed
- Place slices of lemon over the top of each chicken piece
For the rest of the bake, whilst chicken is marinating:
- Peel about 3-4 potatoes and cut into about 2 cm cubes
- Chop a fennel into wedges
- Slice up 1 chorizo – if it doesn’t look like enough, maybe add about 1/2 a second one
- Place chopped chorizo and vegies in the bottom of a heavy based casserole dish
- Drain off the chicken, saving the marinade and place on top of the vegies and chorizo, place fresh lemon slices on the chicken pieces and pour over the marinade
- Bake in the medium oven for about 30-40 minutes or until chicken is cooked.
To serve:
- Finish with handful of chopped green olives – warm them in a fry pan first beforehand
- Serve with wilted spinach, juices from the pan and a drizzle of good quality balsamic vinegar
Whilst waiting for the chook to cook, I did some quick and easy nibbly bits of blue cheese on toast, utilising some of the yummy left over sour sough bread we had.
Soft blue cheese is best for this, like a Tarago River Shadows of Blue (which you can often get at Woolies as well !)
Have the griller on hot, lightly toast the sour dough, top with blue cheese and grill until melted and voila !
Happy Sunday soul food moment…
