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.
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.
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.
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.
No comments:
Post a Comment