Easy And So good: Spanish Chorizo Chicken

Have you met "El Niño"?
El Niño means Christ Child and the term was originally used by Peruvian and Ecuadorian fishermen, referring to a warm current that spears around Christmas time the Peruvian and Ecuatorian coast and can last for several months.

When this climatic phenomena makes its appearance ,dramatical changes in temperature, marine life and even in climatic conditions around the globe are the consequence. 

Here in Lima it's supposed to be autumn, but sun is still shining bright and people walk around in summer clothes.
Now YOU are supposed to say: How wonderful, but wait, we are not living in a perfect world, and other regions of the country are suffering from heavy rain and floodings.

Still a lot of summer veggies around at the farmer's market.
On a visit to Lima's colorful fish market of Lima I noticed the display of strange, exotic fishes that are not seen around here in normal times.

Populations of fish and seabirds vanish and anchovy catches ( one of the world's richest fisheries is off the coast of Peru) dwindle.

As the saying goes "one man's trash is another man's treasure."

The ones of you who read my blog regularly know that whenever I talk about sunny weather, it's followed by easy, light but still yummylicious food.

Spanish Chicken with chorizo is a crowd pleaser that never disappoints and will not keep you in the kitchen the whole day long.

Robust and delicate flavors are in perfect balance in this dish and for me it was love at the first bite.

For the Spanish Chicken With Chorizos you need:

 8 chicken thighs

150 g chorizo ( I prefer the spicy one, it adds a wonderful flavor)

2 red onions, chopped

1/2kg baby potatoes

4 rosemary sprigs

The zest of 2 lemons

 2 spoonful olive oil

Salt and freshly ground pepper

Method:

Preheat oven to 220C

Wash baby potatoes carefully under rinsing water.

Put the onions at the bottom of a large baking tray, add the chicken thighs,
 baby potatoes, then scatter over the chorizo, rosemary and the lemon zest.


Chorizos and rosemary add lots of flavor

Drizzle with olive oil and season with salt and freshly ground pepper.

Bake for 45 to 55 minutes or until chicken is golden brown and tender.


*(For a lighter version of this dish, remove skin from chicken 

 thighs)
Serves 6p.
Enjoy!