Spanish Chicken

We leave for our two week Tour of Italy tomorrow!

Weirdly, this week has flown by {usually the week before vacation drags, yea?}, but it’s probably just because I’ve had so many last minute things to get done. My to do list is two pages single-spaced! I can’t wait to get on the road and just relax!

Even though we will be away, we don’t want you to worry. We would never just abandon you for two whole weeks! The Kiwi and I have made sure that you will still have some great content in our absence. We’ll have new songs for your kitchen playlist, some great links from around the web, and loads of great recipes like this one which according to the Kiwi is the “best thing in the history of the world, ever.”

Kiwi+Peach: Spanish Chicken

Spanish Chicken

{adapted for two from Life is Great}

The Chicken
2 bone in chicken thighs and legs
1 Tbsp olive oil
1 tsp fresh oregano, chopped
1 tsp fresh rosemary, chopped
salt and pepper
zest from 1 orange

The Sides
1 sweet potato
1 red onion
1/2 of a large chorizo sausage {about 4 ounces/125 grams}

Preheat the oven to 400°F/200°C.

Line a baking pan with parchment paper. Then wash the chicken and pat dry. Make sure it is really dry because we want the skin to crisp up! Put the chicken in the pan and drizzle with olive oil. Sprinkle with the herbs, salt and pepper, and the orange zest then rub everything into the chicken really well. Pop it in the oven for a total of 60 minutes.

After you’ve put the chicken in to cook, peel and chop your sweet potato into 1 inch sized bits. At the 45 minute mark, take the chicken out and add the sweet potatoes to the pan then return to the oven.

Next, peel and chop your chorizo into 1 inch sized chunks. Go ahead and slice your onion into thick slices as well. At the 30 minute mark, take the chicken and potatoes out of the oven and add the chorizo and the onions then return it to the oven.

At the 15 minute mark, remove the pan again and using a basting brush, spread some of that yummy chorizo juice on the chicken and then return to the oven for the last 15.

When it’s finished plate it up and enjoy!

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Orange Chorizo Man Salad

A rule of thumb in nutrition is the more colorful your plate the larger variety of nutrients you’re getting from your food. Following that logic, this salad is the king of nutritional variety. With lots of dark leafy greens, bright red peppers, black olives, and juicy chunks of orange, its as full of nutrients as it is taste, and the chorizo adds that savoriness {and protein} that many salads lack. I lovingly call this the man salad because its salad that even your carnivore can get on board with. In fact, this was actually in the Kiwi’s rotation long before he met me. What good taste he has.

Orange Chorizo Man Salad

{adapted for two from the Company’s Coming 30 Minute Meals cookbook}

The Protein
1/2 of a large chorizo sausage {about 4 ounces/125 grams}
5 or 6 walnuts {or pecans}

The Goodies
8-10 leaves of romain lettuce
1 orange
1/2 of a small red onion
1/2 of a roasted red pepper
2 Tbsp olives

The Dressing
2 Tbsp olive oil
1 Tbsp white wine vinegar
1 clove of garlic
1 tsp brown sugar
1/2 tsp red pepper flakes
dash of salt

Preheat your oven to 350°F/175°C. Shell your walnuts and pop them in the oven to toast for about 5 minutes.

While they are toasting start heating a pan on medium heat. Peel the casing off of your chorizo and slice it into 1/2 inch chunks. Toss it in the pan and cook for about 15 minutes or until the outside has crisped up. When it is finished cooking, transfer the chorizo to a paper towel and blot the grease off.

While the chorizo is cooking you can prepare the rest of the goodies for the salad and make your dressing.

Tear up your lettuce and put it in a large salad bowl. {For crispier lettuce, wash your lettuce the night before. Pat the leaves dry on paper towels and then layer them between the now damp paper towels. Put it back in the fridge over night in the crisper drawer.} Peel the orange and cut each wedge into thirds. Thinly slice the red onion and roasted red peppers. Rinse your olives. Then toss them all into the salad bowl with the lettuce. When the chorizo and walnuts are finished toss them in as well.

For the dressing, break out the food processor.  Toss in all of the ingredients and process until the garlic is in tiny pieces and its well mixed. {If you don’t have a food processor, mince your garlic and then you can just throw all the ingredients in a jar.  Pop the lid on and give it a shake.}

Pour the dressing in the salad bowl and toss the salad well. Serve it up and enjoy your colorful man salad.