Spanish Chicken and Chorizo Roast

This recipe is a blend of quite a few others out there. I worked in Spain for a while and had this particular version just outside Barcelona. I’m back in Spain in February, but until then, here we go…

Take 5 big potatoes and slice them into 2 cm sections.
Take 2 big red onions and slice these too.
Take 6 whole tomatoes (with the skins) and slice into quarters

Put into a roasting pan.

Put in an fan oven at 200 degrees for 20 mins.

Take 8 mixed chicken legs and thighs
10 cloves of garlic
A skinned 8 inch length of chorizo, extra spicy, and chop into slices
Put aside and sprinkle with oregano, paprika, black pepper and sea salt.

Take the roasting pan out of the oven containing the potato and onion and tomato and add in the chicken mix.

Put back in the over for another 20 mins.

Take out, and tip pan so that the juices run into a cup. Take the juices and douse the chicken etc

Put back into the over for a final 20 mins along with a whole, roughly chopped, yellow pepper.

Serve with some Rioja and a dash of flamenco music…

The verdict: it was a big, fiesta thumbs up all round. Even the kids, picky at the best of times, ate the chicken and homed in on other parts of the dish. My youngest was the most enthusiastic, munching down the crispier potatoes. I drained off the juice and served it as a gravy. This served six with some left over for tomorrow.
We gave it a 9/10

The lowdown on red onions: they contain high amounts of quercetin. Aside from its antioxidant properties, quercetin has been found to possess cancer fighting, anti-fungal, anti-bacterial, and anti-inflammatory properties. It has shown promising potential for preventing and controlling the formation of intestinal polyps, suppressing the rhinoviruses that are the underlying cause of common cold, treating psoriasis, and inhibiting the replication of viruses including the herpes simplex virus that can cause cold sores. It has also been shown to reduce the risk of stomach cancer: according to one study, half an onion a day could reduce the risk of stomach cancer by 50%. (ref:healwithfood.org)