15 - Chicken with Chorizo

Ingredients

• 250g (8oz) chorizo picante
• 2tbsp olive oil
• 3 chicken legs
• 3 chicken thighs

Method

1. Heat the oven to 180°C (gas mark 4). Cut the chorizo into 1½cm (¾in) slices. Heat the oil in a large frying pan and add the chorizo. Cook the slices over a moderate heat for about 2 minutes on each side. The chorizo should have given out a lovely orange coloured oil. Remove them from the pan (leaving the oil) and set aside.
2. Return the frying pan to the heat and add the chicken pieces, skin-side down. Cook the chicken (in batches if necessary) for about 4-5 minutes, or until the skin is golden and crisp.
3. Transfer 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.
4. Roast in the oven for about 30 minutes, basting occasionally with the oil, or until the chicken is cooked through and golden. Serve with chickpeas, cannellini beans or stir-fried cabbage.