This is a recipe I adapted from one I found in Cooks Country magazine, and it’s
the epitome of easy and delicious! To serve four, you’ll need:
8 bone-in chicken thighs
Salt, pepper, cumin to taste
Oil for the pan
2 Lb. Yukon Gold potatoes, cut into chunks
4 oz. firm chorizo sausage, cut into small chunks
8 oz. baby spinach ( you can leave this out but get some other green in there – kale,
cilantro, something for green goodness)
Smoked paprika
Heat your oven to 375, pat the thighs dry with paper towels, and season with salt,
pepper, and some cumin. Heat the oil till just smoking then add the chicken pieces
skin side down and cook till the skin is nice and brown, about 8 minutes. Put the
chicken in a rimmed baking sheet and roast till done, about 15-20 minutes. While
the chicken cooks, add the potatoes to the empty skillet and cover and cook till
brown, about 5 minutes. Add the chorizo and cook uncovered till the potatoes are
tender, about 5 more minutes. Add the spinach and wilt till the liquid evaporates,
about 2 minutes. Get this all on a platter, nestle the chicken on top, and enjoy a
lovely dinner in less than half an hour!


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