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Chicken thighs and legs tend to be tastier and juicier than chicken breasts, which are regarded as the posh bit of the chicken. Children like drumsticks to get hold of to eat in their fingers. This makes an excellent family dish, served with a green salad
or vegetable – although children might prefer it without the cumin, paprika or chorizo.
2 medium onions
2 medium potatoes, peeled or well scrubbed
5cm (2 inch) piece of chorizo sausage, cut into1 cm (¼ inch) cubes (optional)
8 chicken drumsticks, or 4 legsand/or thigh pieces of chicken, on or off the bone, skin on
1-2 tsp ground cumin (optional)
handful of parsley
smoked paprika, either sweet or hot (optional)
salt and pepper
Preheat the oven to 175°C, set to Convection, rack position B.
Heat a couple of tablespoons of oil in the oven tray. Peel the onion and chop quite small. Put into the oven tray, keeping clear of the outside edges, and cook in the oven for 15 minutes, turning once.
Chop the potato into cubes of approximately 1cm (½ inch). Put in a small pan with the chopped chorizo (if using), cover with water and boil for five minutes. Drain in a strainer and toss to allow the moisture to steam off.
Add to the onions and stir together. Add a pinch of salt and some pepper.
Season the chicken pieces with a little salt and pepper, roll in the cumin and paprika if using, and place on top of onions and
potatoes, scooping in the mixture again from the outside edge of the tray.
Increase heat to 230°C and bake for at least 25 minutes or until the chicken is cooked through. Swap
the chicken pieces at the back with those at the front half way through cooking.
Test by gently cutting into the thickest part of a piece of chicken with a sharp knife. If there is any sign of pinkness it is not cooked; return to the oven for a further 5 minutes and test again.