Ingredients:
Serves 4
- 8 Large Chicken thighs with skin on and bone in.
- 1 Onion (Roughly chopped)
- 2 Clove of garlic (thinly sliced)
- 150g Chorizo (skin removed and sliced into 1cm rings)
- 600g Potato (peeled and chopped into 2cm cubes)
- 1 Red Chilli (sliced with seeds,or without for less heat)
- 2 Bay leaves
- 15 mixed olives
- 2 tblsp Capers
- 150g whole blanched almonds
- 1 Quince (coarsely grated) (can be substituted for a sour cooking apple if unavailable.
- 600ml Chicken stock
- Salt and pepper for seasoning
- A handful of oregano leaves
Method:
- Heat a large ovenproof saucepan on the stove, add a healthy glug of olive oil and fry the chicken thighs, skin side down until lightly browned and crisp. Remove from the pan and set aside.
- Pre-heat the oven to 180 degrees C, Gas 4.
- Now add the onion, potato and chorizo to the still hot pan and fry, adding colour and stirring constantly for 2 minutes.
- Now add the almonds, garlic and chilli and fry for a further 2 minutes.
- Add the olives, capers, bay leaves, half of the quince and the chicken stock. Season with salt and pepper and gently bring to the boil.
- Now lay the chicken thighs on top of the rest of the ingredients, skin side up and sprinkle the rest of the grated quince and a little more salt and pepper.
- Place a tight fitting lid onto the pan and place into the oven for 35 minutes.
- After 35 minutes, remove the lid and return to the oven for a further 10 minutes to crisp up the skin on the chicken.
- Remove from the oven, sprinkle with the freshly picked oregano leaves and serve with crusty bread.
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