Spanish Chickpeas with chorizo, potatoes and chickpeas
Prep time:
Cook time:
Total time:
- 2 lemons cut into quarters
- whole chicken
- 1 tbsp sweet paprika
- 3 tbsp olive oil
- 4 potatoes, peeled and cut into chunks
- 220g chorizo ring cut into chunks
- 1 cup wine
- 1 cup chicken stock
- pinch of saffron
- 400g can mixed beans
- small handful of parsley, roughly chopped
- Heat oven to 400F
- Insert 1 lemon that has been quartered into the chicken cavity.
- Place chicken in the middle of a big roasting tin
- Sprinkle with paprika and then drizzle with olive oil
- Toss in the potatoes and chorizo chunks around the chicken
- Cover with a tent of foil and roast for 30 minutes
- Remove foil from tin and baste the chicken with the juices.
- Add the rest of the lemon wedges to the potatoes and chorizo
- In the meantime combine the stock, wine and saffron.
- Pour the stock mixture into the tin and stir together with lemon wedges, potato and chorizo. Also throw in the drained and rinsed beans.
- Cook another 30 minutes.
- Once chicken is cooked through, sprinkle over the chopped parsley.
Recipe by Roasted at https://www.roastedmontreal.com/2015/11/simple-suppers-spanish-chicken.html
3.4.3177