Inspired by to a visit to my sister-in-law who served me something similar. Chicken and chorizo are good together and everything is cooked in a large metal baking tray. I used a mixture of bone-in chicken and thighs with the skin on (love crispy chicken skin – a naughty treat!). I seared the chicken first in a skillet on both sides and made sure the skin was nice and crisp. All the chopped vegetables were tossed in oil and seasoned in a large mixing bowl to ensure an even coating. Everything was placed in the baking tray – veg. at one side, the chicken and sausage in separate parts of the tray. Cooking took and hour at a high heat between 375 and 400 degrees. Because the chorizo sausage gives out quite a bit of fat I immediately decanted everything to a serving platter with a slotted spoon placing the veg. on the bottom and placed the chicken and sausage on top. Wunderbar!
1medium eggplant – sliced and salted
2 tbsp. olive oil, seasoned with salt and freshly ground black pepper
2 bone-in chicken breasts with skin on
2 chicken thighs with skin on
1 large onion – roughly chopped
2 large cloves of garlic – grated
2 red peppers – de-seeded and sliced
1 dry pint baby tomatoes
1 tbsp. fat reserved from cooking the chicken
8 oz. chorizo sausage – cut into thickish slices
Pre-heat oven to 375-400 degrees.
Let the eggplant stand for 30 minutes, then rinse and cut into smallish chunks
Place 1 tbsp. seasoned olive oil in a skillet and when really hot add the chicken and sear on both sides making sure that the chicken skin is nice and crisp.
Put the other tbsp. of olive oil in a large mixing bowl and add the veg. one at a time mixing well before adding the next veg. Finally add 1 tbsp. of the fat reserved from cooking the chicken.
Place all ingredients in the baking tray making sure the veg., chicken and sausage are slightly separated from each other and cook for an hour, checking every 20 minutes to give veg. a good stir.