In this dish, instead of the classic purely Greek flavours of olive oil, lemon and oregano, the chicken and the rest of the ingredients are given a bit of a kick with the inclusion of some chorizo and paprika. What creates the layers of flavour in this dish is some sauteing before it all goes in the oven but it is well worth making the effort.
Ingredients (serves 4)
- 100g chorizo sausage, sliced or roughly chopped
- 30ml extra virgin olive oil, and extra for drizzling
- 8 chicken thighs with skin on
- 8 small onions or shallots, peeled and cut in half
- 6 large new potatoes
- 150ml chicken or vegetable stock
- A handful of cherry or baby plum tomatoes
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tbsp corn flour
Method
Bring a plan of water to the boil and add the potatoes. Reduce the heat a little and cook for the potatoes for about 10 minutes. Drain the water and keep them to the side.
While the potatoes are cooking, bring a large frying pan to a medium heat. Add the olive oil and chorizo and cook for a couple of minutes. Using a slotted spoon remove the chorizo and put it in a bowl.
Season the chicken thighs with sea salt, freshly ground black pepper and the paprika. Increase the heat and brown the chicken thighs on both sides for a few minutes. When the skin is golden brown, transfer the chicken thighs into a large oven proof dish and lay the potatoes all around the chicken.
Preheat the oven to 1800C.
Use the same oil to brown the onion or shallot halves. Don’t be scared to almost scorch them as this will add a nice, almost smoky flavour to them. Using a slotted spoon transfer the shallots to the baking dish amongst the chicken thighs and the potatoes and do the same with the chorizo. Finally add the tomatoes amongst everything else. Season some more and sprinkle with the oregano. Pour the stock all around everything and drizzle with some olive oil.
Cover with foil and bake in the oven for 30-35 minutes.
Take the dish out of the oven and remove the foil.
Mix the corn flour in 2-3 tbsp of water, pour into the dish and shake for it to be fully incorporated in the juices. Place back in the oven uncovered and cook for another 10-15 minutes till beautifully golden.
Serve with some steamed broccoli or wilted spinach.