Roasted spicy chicken with almonds and chorizo

Method

1. Preheat the oven to 170C/gas 3. Place a roasting tin over a medium heat and pour in the oil. When it is hot, add the chicken pieces and lightly brown. Stir in the chorizo and allow to crisp.

2. Add the garlic cloves, chopped tomatoes, olives, flaked almonds and paprika. Mx well and season with salt and freshly ground pepper.

3. Bake in the oven for 45 minutes.

4. Meanwhile, preheat a second oven to 200C/gas 6. Place the potato wedges into a large bowl. Add the olive oil, cayenne, paprika, salt and freshly ground pepper and mix well.

5. Transfer the potato wedges to a roasting tray and roast in the second oven for 30-35 minutes, turning now and then to ensure even browning.

6. Serve the chicken hot from the oven with the spicy potato wedges and a dollop of sour cream.

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Ingredients

4 tbsp Olive oil
1 chicken, jointed into eight pieces
10 cm Chorizo, skinned and roughly chopped, about 200g
1 head Garlic, cloves separated and peeled
800g tinned chopped tomatoes
15 pitted Kalamata olives, chopped roughly
4 tbsp flaked almonds
1 tbsp Paprika
1 pinch salt and fresh ground black pepper

For the paprika potato wedges

700g Potatoes, cut into long thin wedges
50ml Olive oil
1 tbsp cayenne pepper
1 tbsp Paprika
1 pinch salt and fresh ground black pepper

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