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Spanish Chicken with Chorizo and Potatoes

 

By Nigella Lawson

Ingredients

2 x 15ml tablespoons regular olive oil

12 chicken thighs (bone in, with skin)

750g chorizo sausages, whole if baby ones, or cut into 4cm chunks if regular-sized

1kg new potatoes, halved

2 red onions, peeled and roughly chopped

2 teaspoons dried oregano

grated zest 1 orange

Method

Serves: 6

Preheat the oven to 220°C/gas mark 7. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.

Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.

Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

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