Terpe
29th March 2012, 09:45
The oil from chorizo is not only a lovely orange/golden colour, it's just wonderfully delicious to cook chicken in.
Ingredients
250g (8oz) chorizo
2tbsp olive oil
chicken legs,thighs or wings (your own choice)
Method
Heat the oven to 180°C (gas mark 4).
Cut the chorizo into 1½cm slices.
Heat the olive oil in a large frying pan and add the chorizo.
Cook over a moderate heat for about 2 minutes on each side. The chorizo should have given out a lovely orange coloured oil.
Pick out and remove the chorizo from the pan (but leave the oils) and set aside.
Return the frying pan to the heat and add the chicken pieces, skin-side down.
Cook the chicken for about 4-5 minutes, until the skin is golden and crisp.
Transfer both the chorizo and chicken (skin-side up) to a roasting tin large enough to hold the chicken in a single layer.
Spoon over the golden oil from the frying pan, and season with a little sea salt and freshly ground black pepper.
Roast in the oven for about 30 minutes, basting occasionally with the oil, or until the chicken is cooked through and golden.
I suggest serving with chickpeas and stir-fried sliced cabbage.
Ingredients
250g (8oz) chorizo
2tbsp olive oil
chicken legs,thighs or wings (your own choice)
Method
Heat the oven to 180°C (gas mark 4).
Cut the chorizo into 1½cm slices.
Heat the olive oil in a large frying pan and add the chorizo.
Cook over a moderate heat for about 2 minutes on each side. The chorizo should have given out a lovely orange coloured oil.
Pick out and remove the chorizo from the pan (but leave the oils) and set aside.
Return the frying pan to the heat and add the chicken pieces, skin-side down.
Cook the chicken for about 4-5 minutes, until the skin is golden and crisp.
Transfer both the chorizo and chicken (skin-side up) to a roasting tin large enough to hold the chicken in a single layer.
Spoon over the golden oil from the frying pan, and season with a little sea salt and freshly ground black pepper.
Roast in the oven for about 30 minutes, basting occasionally with the oil, or until the chicken is cooked through and golden.
I suggest serving with chickpeas and stir-fried sliced cabbage.