Chicken Marbella Chorizo
This baked chicken dish is simple
and delicious. Overnight marinating
really helps bring out the flavours. This is a very popular traditional recipe,
and this version was found in Charlotte Wood’s book “Love and Hunger”. I made a few additions and modifications but
have also included the original ingredient amounts – so you can adjust to your preference. The
method involves a few steps but it is still easy to prepare and cook in a
hurry. Hope you enjoy!
trimming fat from chicken thigh fillets - allow 5 -10 minutes
Marinade Preparation:
10 minutes.
Leave to marinade: at least 8 hours, preferably overnight.
Cooking
Preparation: 20 minutes (including
potatoes).
Baking:
25 – 30 minutes.
Serves 6 - will
depend on how many thigh fillets allowed per person
Ingredients
For Marinade
8 chicken thigh fillets (approx.
0.8 – 1.0 kg). Add a couple more if you have hungry folks. Please be fussy and remove as much fat from the thigh fillets as you possibly can - remember: fat is fat.
3 cloves of garlic – peeled and crushed (originally- 1 head of garlic – which would
be very pungent)
¼ cup dried oregano leaves –
bit less is fine – I used the Greek
Oregano leaves from dried stems
1/3 cup red wine vinegar (originally ½ cup)
1/4 - 1/3 cup Good Australian Olive Oil (originally ½ cup. I use 1/4 cup)
1 cup pitted prunes - I suggest
cutting the pitted prunes in half if very large –
easier to eat later. (I ran out of prunes and substituted a few halved dried figs – was
delicious - will always include the figs in future)
¾ cup pitted green olives - have used black olives – was fine, though green are preferable, I think. (original recipe used 1 cup olives). Best flavour is from olives you pit yourself - if possible.
¼ cup capers-drained (originally was ½ cup but I think that would be
too strong and salty –up to you)
6 fresh Bay Leaves – crush them a little in your hand to release the
aroma (used dried if none fresh)
For adding later during the cooking stage
1 chorizo sausage – sliced in thin rounds
1 teaspoon Smoked Paprika
Potatoes – cut into quarters, part-cooked
– I used 4 medium - but add a couple
more to extend meal
1 red onion (preferably) – peeled and sliced
Salt (probably won’t need) and Pepper to taste
¼ cup brown sugar - may not need the full amount
½ cup dry White Wine or substitute Chicken stock if you don't use wine
Parsley – good handful including stems if they are soft – chopped (save some for final flourish)
Method Chicken Chorizo
Marbella
This marinade step can be done
the night before – only takes five minutes or so – easy
I like adding
my marinade ingredients to a big freezer bag (which I later place inside a
mixing bowl in case of leaks – never happened yet but …. ). Then I can splodge it about and massage into
the meat – which I try to do whenever I remember as I open the fridge during
the marinading process. Not essential but makes me feel very ‘Nigella’.
If you prefer
marinading using a covered glass bowl etc –that’s fine.
Combine all the marinade ingredients – garlic,
oregano, vinegar, olive oil, prunes, figs, olives, capers and bay leaves. Squish them all together in the bag to
combine well before adding the meat.
Add the chicken thigh fillets. Squish again to evenly cover meat with
marinade.
Marinate in the fridge
preferably overnight (massage whenever / if - you remember)
Method – the cooking stage
You will need a large frypan and
an oven-proof dish / tray - large enough for the chicken, potatoes and
marinade to bake
- or 2 smaller dishes would be fine
Preheat oven to 200 o Celsius
Check you have the potatoes quartered and part- cooked – they will
continue baking in the tray later
Using a large frypan - brown the
chorizo rounds. Should not need oil as the chorizo will release fat.
Remove the chorizo and set aside.
Take chicken pieces from the marinade and brown on both sides in the
frypan. It could spit a little due to the liquid coating.
Arrange browned chicken pieces in the ovenproof tray.
Sprinkle the paprika into the leftover frypan juices and mix in well.
Brown the prepared potato quarters and the sliced onion in the frypan
residue til golden.
Remove from heat and toss in half of the chopped parsley. Mix through.
Add this fried onion potato mix to the tray of chicken.
Spoon the remaining marinade over the chicken.
Mix in some pepper if desired. I
did not need to add any extra salt.
Scatter the chorizo pieces around the chicken.
Sprinkle the brown sugar over the chicken and veg. (You may not need the whole ¼ cup).
Gently pour the white wine around the chicken pieces in the tray.
Bake for 20 – 30 minutes at 200 o C.
(will depend on your oven) – til chicken is cooked.
Remove from oven and sprinkle with remaining chopped parsley (will help
counteract that garlic). Remove the bay leaves prior to serving.
Serve with your choice of
steamed green vegetables, carrots etc
salads
Chunks of crusty bread
Lemon wedges
Enjoy! Colleen
