Tuesday, March 11, 2014

Spanish Chicken with Chorizo and Oranges


I love what I do.

I cook, for a living in a beautiful kitchen where I have access to the best ingredients available.

I teach people my philosophies of food.
   1. Start with quality ingredients and make them taste like better versions of themselves.
   2. Cook it yourself. Cooking shows are fine for inspiration, but you have to cook what you see. Get creative.
   3. Involve everyone. Preparing meals shouldn't just be one person's job. Bring the kids into it all the time, and certainly make it possible for people to begin feeding themselves when you're not home. ;) 

I develop recipes to inspire people to cook and say, "I never knew making that was so easy" whether it is gluten free, paleo, using alternative ingredients or ingredients people may not know could be intensely delicious...like tofu.

I write pages of technique, I write stories about my Dad, I write for OriginalCinn and for How to Feed Yourself When I'm Not Home. I love to write.

I meet and interact with interesting people with amazing stories and products. Between the bloggers I've met, the food producers, the chefs and the super cool people I speak with to on a daily basis about food, I am so lucky.

I saw Nigella Lawson's Spanish Chicken dish when I was googling gluten free, or paleo or something and I thought it sounded like an incredible dish with so many flavors and textures. I also wanted to do a little recipe testing to make sure I could write a recipe that was similar, definitely adapted, but with my own flavor preferences. We made this in a recent Cooking Skills class where each student broke down an entire chicken, then took it home. This is what we made that night.

Spanish Chicken with Chorizo and Oranges
Adapted from Nigella Lawson
(Makes 6 servings)


Ingredients:
3 chicken thighs/legs with skin and bone still on (6 pieces total)
2 tablespoons olive oil
Salt and Pepper
12oz chorizo, cut into 1 inch pieces
1 pound (about 6) Yukon Gold potatoes, cut into 2 inch pieces
1/2 red onion, cut into large slices
1 yellow onion, cut into large slices
4 cloves garlic, smashed
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon pepper
1 teaspoon smoked paprika, divided
grated zest of 1 orange
2 oranges (preferably Cara Cara) each cut into 6 pieces
Fresh parsley for garnish.
Preheat the oven to 425ºF.

1.     Rinse and pat dry the chicken and rub them with the first 2 tablespoons of olive oil. Season generously with salt and pepper and place on a large, foil-lined baking pan.
2.     Scatter the chorizo around the chicken.
3.     In a large bowl combine the potatoes, onions, garlic, oil, oregano, parsley, salt, pepper and 1/2 teaspoon paprika and mix until evenly coated. Scatter all around the pan and adjust the chicken so it is not covered by any of the vegetable pieces.
4.     Zest the orange over the entire pan, sprinkle remaining 1/2 teaspoon paprika over the chicken and bake for 1 hour.
Serve with orange wedges to squeeze over dish.



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