Page 28 - Oundle Life March 2021

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SPANISH CHICKEN
A delicious dish for entertaining friends and
all the more easy as it is made and cooked all in one dish. Many thanks to AG Specialist Dawn Roads for this excellent recipe.
Serves 6.
INGREDIENTS
6 free range chicken quarters, or use 6 drumsticks and 6 thighs
2 tbsp olive oil
3 garlic cloves, grated
4 medium red onions, each
cut into 6
3 garlic bulbs, halved
1 bulb of fennel, cut into 6 150g (51⁄2oz) chorizo, cut
into 1cm (1⁄2 inch) cubes
1 red pepper, diced
1 orange pepper, diced
150g (51⁄2oz) pumpkin or butternut squash, cut
into 2cm (3⁄4 inch) cubes
Salt and black pepper
1-2 tsp paprika
1 further tbsp olive oil
500g (1lb 2oz) cooked potatoes, cut into 2.5cm
(1 inch) pieces
300g (101⁄2oz) cooked carrots 200g (7oz) cooked green beans 150g (51⁄2oz) pitted black olives
To garnish:
Flat leaf parsley
METHOD
1. Trim any excess fat from the chicken. Marinate the chicken pieces in the olive oil and garlic, making sure they are coated well and leave for an hour.
2. Place the onions, the halved garlic bulbs, fennel, chorizo, peppers and pumpkin into the base of a deep roasting tray, pour over 2
tbsp olive oil and turn the vegetables several times so they are all covered in oil. Place the chicken pieces on top together with any marinade. Season with salt, pepper and paprika.
3. Place the roaster on the floor of the roasting oven and cook for 45 minutes until the chicken is browned. (AGA Total Control, eR7 and AGA 60 owners use the floor grid).
4. Remove the roaster from the oven and mix
in the cooked potatoes, carrots, green beans and olives. Return to the roasting oven on the oven grid shelf set on the fourth runner down and cook for a further 30 minutes or until the vegetables are all heated through.
5. Serve at once garnished with torn leaves of flat parsley. Ideal with crusty bread to mop up the flavoursome juices!
Recipe by Dawn Roads
www.agaliving.com
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