Orange chicken from the tin with chorizo

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4.1 36
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 1 ready-to-cook chicken (approx. 1.5 kg)
  • 3 Oranges
  • 4 TABLESPOONS Olive oil
  • 7-10 Tbsp dried oregano
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 6 red onions
  • 1 kg waxy potatoes
  • 200 g Chorizo (Spanish pepper sausage)
  • 2-3 stem(s) Oregano

Directions

  1. 1

    Divide the chicken into 10 parts (2 upper and lower legs, 2 wings, 4 boneless breast pieces). Wash the chicken parts and dab dry with kitchen paper.

  2. 2

    For the marinade, wash organic oranges hot, dry and rub the peel finely from 1. Mix the peel with oil, 1 tablespoon of oregano and 1 1⁄2 tsp. salt and pepper. Brush the chicken parts with some marinade.

  3. 3

    Onions peel and cut into slices. Peel the grated and remaining orange (the 2nd organic orange should be left) in such a way that the white skin is completely removed. Cut the oranges into large pieces.

  4. 4

    Wash the potatoes well and cut into quarters or halves depending on size. Peel the skin from the chorizo and cut the sausage into large pieces.

  5. 5

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix the onions, orange pieces, potatoes and chorizo with the remaining marinade and spread in a fat pan (deep baking tray).

  6. 6

    Put meat on top. Cook in the hot oven for 50-60 minutes. Cut the remaining organic orange into slices. Wash and dry oregano, remove the leaves. Take out the fat pan and arrange.

  7. 7

    Garnish with orange slices and oregano.

Nutrition Facts

KCAL
890 kcal
CARBS
43 g
FATS
48 g
PROTEINS
64 g