Monday, 8 August 2011

chicken thighs with tomato and chorizo

From the start these chicken thighs were headed towards the barbecue but the weather was determinedly inclement. Running short of charcoal, I had picked some up in town during a sunny dog-walk. Despite my misgivings about the walk home with dog, groceries and 5kg of fuel, Ruth insisted that it would be good for the environment, better than coming back in the car. The sun collapsed behind heavy rain-clouds and I trudged home, with a mind to roast the little fellas.


for the chicken:

  • 8 chicken thighs
  • 2tsps sweet smoked paprika
  • 1 tsp sumac
  • salt and pepper
  • extra virgin olive oil
  • juice of half a smallish lemon
  • 2 cloves of garlic, smashed and pulped with sea salt using the back of a heavy, broad knife
  1. Mix the ingredients and set aside for at least a couple of hours
  2. I roasted these on a highish heat for about 45 minutes but it will depend on the size. Just use a sharp knife or skewer to check when they are done
  3. Rest for 5 minutes or so before serving


for the sauce:

  • a glug of extra virgin olive oil (some will say that it is best to use something lighter but I love the flavour)
  • small red onion finely chopped
  • 400g can of chopped tomatoes (even better with fresh, plump, juicy, ripe tomatoes :)
  • about 3 inches of Spanish chorizo, skinned and chopped into 1/4 inch cubes (I used a spicy variety)
  • a clove of garlic, finely chopped
  • one side sliced from a red pepper, chopped like the chorizo
  • the leaves from a handful of fresh thyme sprigs
  • salt and pepper
  • 1/2 tsp of sugar
  • the rest of that lemon from the chicken
  1. sweat the onion in the oil over a medium temperature before adding the garlic
  2. before the garlic really takes on any colour add the chorizo and red pepper, and fry gently for 5 to 10 minutes
  3. add the tomatoes and maybe a little water, cook over a gentle heat for 5 minutes
  4. add the sugar and seasoning
  5. continue to let it bubble gently for another 20 minutes or so, checking that it does not dry out. If it looks too thick, add a little water from time to time
As you can see, I served the chicken on the sauce with a lemon garnish. The flowers are Ruth's pretty cornflowers. The picture isn't quite as sharp and bright as we'd have liked but that can be blamed on those menacing storm clouds.

To accompany this was the ever present courgettes fried in a little oil with some pepper and garlic, along with new potatoes roasted with rosemary and whole garlic. Delicious.

Perfect I'd say with polenta, wild rice, cous cous etc. How about seasoning with some chopped black olives instead of salt? You decide...

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