For my birthday recently, my (literally) oldest friend Mark bought me a hamper from the Spanish food aficionados, Brindisa. It was packed with Iberico ham, charcuterie, cheeses and piccante (hot) chorizo sausages. It is the latter that has inspired this recipe – and it couldn’t be simpler.
This is a brilliant mid-week one-tray wonder. All you need to do in advance is par-boil the potatoes for a few minutes until tender, then chuck everything onto the tray and bung in the oven.
The oils from the chorizo veritably pour out to give you a wonderful smoky paprika ‘gravy’ so make sure you’ve got some crusty bread on hand to mop it up.
I sprinkled the chicken thighs with my latest ‘find’ – Laura Santtini’s Taste #5 Umami Dust, for an added kick of flavour. It isn’t essential but it did take the savouriness to another level.
2 chicken thighs, bone-in, skin on
1 large potato, peeled, chopped into chunks and parboiled for 7-8 mins
1 lemon, chopped into chunks
2-4 fresh chorizo sausages (not the dried ones), sliced into 1cm-thick rounds
1 tbsp oilive oil
Sprinkling of Taste #5 Umami dust (optional)
1. Preheat the oven to 180C. Put all the ingredients into a shallow baking dish. Cover with tin foil and cook for 20 mins. Remove tin foil and cook for a further 10 mins to crisp up the chicken skin. Serve.
How easy is that? Enjoy!