Basque Roast Chicken



Espelette chili powder is a quintessential spice found in the Basque region of Spain. 
A good substitute is a combination of sweet and smoked paprika and cayenne pepper, which we've used here.

Basque Roast Chicken
Photography by Jodi Pudge

Portion size
4 to 6

Ingredients
3 sweet red peppers, halved and cored
1 sweet onion, thickly sliced
1 can (28 oz/796 mL) tomatoes, drained
5 oz (142 g) cured chorizo sausages, cut in chunks
10 cloves garlic
8 small bone-in skin-on chicken pieces, (half-breasts, thighs or drumsticks)
2 tbsp (30 mL)
olive oil1-3/4 tsp (9 mL)
chopped fresh thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) sweet paprika
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) cayenne pepper

Preparation

On baking sheet, broil red peppers, cut side down, until blackened, about 12 minutes. Let cool enough to handle. Peel off blackened skins. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In roasting pan, combine red peppers, onion, tomatoes, chorizo and garlic.

Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika and cayenne pepper; rub all over chicken. Place, skin side up, on vegetable mixture in pan.

Roast in 450°F (230°C) oven, basting halfway through, until juices run clear when chicken is pierced, about 45 minutes.


Recipe shared at http://www.canadianliving.com/food/basque_roast_chicken.php

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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