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.
olive oil
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.