Young and coffee in varying degrees, Kat also says stuff @ThoroughlyMode
Published May 30th 2011
This is probably the easiest recipe ever. If you know how to turn your oven on and can chop something vaguely then you'll be able to whip this up with no problems 'cause most of the ingredients come readily prepared for cooking in their packets. It also smells good while it's cooking, so if you have guests their mouths will start to water long before you set it on the table in front of them looking all delicious.
extra virgin olive oil
10g-ish of flat leaf parsley
Serve on a bed of couscous – the precooked varieties are the easiest, just pour boiling water over them, wait for two minutes and fluff it up with a fork.
Pre-heat your oven to 200 degrees. Chop your onions into wedges and separate your garlic cloves from the bulb – but you can leave the skins on. De-seed your peppers and slice them, and tear or chop your chorizo into rough strips.
Get yourself a large roasting tin and put your onions, garlic into the tin, then lay your chicken thighs on top, skin side up, and drop in half of the peppers, half of the tomatoes and all of the chorizo. Sprinkle on your paprika and your olive oil and give it a good mix around so that everything's nicely coated. Then put your tin into the oven for 30mins.
After 30mins in the oven take the tray out and pour the tin of chopped tomatoes over the meat and veg., and add the rest of the peppers and baby plum tomatoes. Give it a good stir around and then put it back into the oven for another 15mins.
While this last leg in the oven is happening prepare some couscous and serve it into individual bowls depending on your number of guests.
Take your baking tray out of the oven and sprinkle with the parsley, then bring the whole tray to the table, setting it centre stage and letting people serve themselves from it. Make sure you bring a generous serving spoon, the tinned tomatoes can be quite juicy, and it's lovely when it's soaked up by the couscous.
If you like you can add chickpeas to the mix to 'beef' it out a bit.
By irkna - reader Wednesday, 1st of June @ 04:13 am
The photo looks like it has chick peas in it!
By vicki5 - reader Wednesday, 1st of June @ 08:53 am
It does - I like to 'beef' my version up a bit sometimes. I've used a 400g tin of drained chickpeas in the photographed version, but I usually only use 200g. I don't know if it's as traditionally Spanish if it's got chickpeas...
I tried this with lamb chops, the lean ones from any Halal butcher and you can also do this with Ox tail but obviously it takes longer and it in best if you seal the meat first in a separate pan or same pan but pour off excess oil. Keep the caramelized bits for added intense flavor and you can also crumble in a stock cube and to be reckless,,,,,, splash of white wine for chicken or red wine for red meats and also try ot with some sliced shitake mushrooms added in for the final 30 minutes if using dried and pre soaked or 7 minutes if fresh!
By kimle0 - reader Thursday, 18th of August @ 11:51 am