Chicken and Chorizo with potatoes

I am in two minds about this one, for two reasons, the first being I am not a fan of meat on the bone, at all. I’ll go there every now and again, but of all the meats on the bone, chicken is my least favourite, I don’t like pork chops either, I can just about manage lamb. I’ll eat anything though as long it is boneless. So chicken thighs.. Ewwww! The second is the chorizo, I love chorizo, but I've had issues cooking it, I have a theory about this though, there are two different types of chorizo, the raw one which needs cooking and the one which is smoked and can be eaten as is, I think… When I cooked this we were still in Germany and I think I may have used the chorizo that didn’t need cooking, because it came out of the oven, black and rock hard which was not at all nice. However the flavour did infuse all the other ingredients so I did get the flavours right even though we couldn’t eat the sausage! Now we are back in England I should be able to buy the correct stuff and try again. The thing that I did love about this recipe is that it is a one pot dish, you just bung everything in the roasting pan and bake – the most hassle is the removal from the oven to baste it, once half way through the cooking time.

Chicken and Chorizo with Potatoes

1tbsp olive oil

6 Chicken thighs bone in, with skin

375g Chorizo

500g new potatoes, halved

1 red onion, peeled and roughly chopped

1tsp dried oregano

Zest of half an orange

1.       Preheat your oven to 220˚C/430˚F. Put the oil into the bottom of a roasting tin, rub the skin into the oil and then place them skin side up into the tin.

2.       Place the sausage and the potatoes into the tin and then scatter the onion and oregano into the tin and grate the orange over the top.

3.       Bake for about 30 minutes then take the tin out of the oven baste the chicken and potatoes with the juices and then return to the oven for another 30 minutes.

     

 

Potato And Lamb Bake

                                                

Glen really enjoys lamb and until he cooked lamb chops for about 12 months before I cooked this I hadn't eaten lamb in at least 18 years - so this was another first for me. I own a V cutter and made the mistake of cutting the potato too thinly the first time around, so they stuck together into one massive clump and increased the cooking time (example number 1 of not reading the recipe properly) but apart from that it's really tasty, although probably best as a belly warming winter onepot! You could even serve this with hot Garlic bread to mop up those tasty creamy juices.


Potato And Lamb Bake


400 grams lamb loin chops cut into thin slices
flour for coating
2 tbsp extra-virgin olive oil
2 clove garlic, crushed
Salt and pepper, to taste
Italian seasoning
750 grams potatoes, peeled and sliced thinly
butter for greasing
nutmeg
sage
125 grams cream
1/8 litre milk
50 grams grated cheese
30 grams butter flakes


1. Coat the lamb in the flour shaking off any excess, heat the oil and fry the meat until crispy.


2. Heavily season the meat with 1 garlic clove, salt, pepper and the herbs.


3. Halve the second garlic clove and with butter, grease the casserole dish.


4. Preheat the oven to 200°C (410°F approximately). Place half the potatoes in the dish season with salt, pepper and nutmeg, then cover with the lamb and sage then put on the last layer of potato and season again.


5. Mix the cream and milk, pour over the potatoes and lamb, sprinkle the cheese on top, spread the butter flakes and bake for 50 minutes until potatoes are soft.
Servings: 4