Inspired by dinner at my sister-in-law’s. Chicken and chorizo make a good pair and the other ingredients are cut up and tossed in seasoned oil to ensure an even coating before being placed on a large baking tray – veg. on one side, chicken and sausage on separate parts of the tray. I used a mixture of bone-in chicken and thighs with the skin on and seared them on both sides in a skillet making sure the skin was nice and crisp (of course you can opt to use skinless pieces of chicken or all thighs or all legs). Everything was placed in the baking tray – veg. at one side, the chicken and sausage in separate parts of the tray. At the end of cooking transfer the chorizo to a piece of paper towel and pat to get rid of any excess fat. Place veg. on a serving platter topped with the chicken and sausage.
Pre-heat oven to 375 degrees F
1 medium eggplant – cut into thickish slices
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
Place eggplant in a colander and liberally sprinkle with salt. 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 seasoned 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.