chicken sofrito

lovely moist chicken recipe, a Spanish Sepphardi dish via Jerusalem and Ottolenghi

for 4 (for 6 use a 2.3kg chicken and increase everything else by 50% and cooking time by 30mins)

sunflower oil
1 chicken about 1.5kg
2 tsp paprika
1/2 tsp turmeric
1/4 tsp sugar
2 1/2 tbsp lemon juice
1 whole lemon, chopped up
1 large onion, halved and sliced
750g potatoes, cut into 2cm dice
garlic cloves, unpeeled (Ottolenghi uses 25! but less is fine and I've also had it successfully without)
salt and pepper

• 'Butterfly' the chicken by cutting with a sharp knife vertically between the breasts until fully opened up.
• Pour 1 tbsp oil into a large lidded pan, sear the chicken skin side down for 4-5 minutes. Turn and sear the other side for about 2 minutes.
• As you do this, season all over with the paprika, turmeric, sugar, 1/3 tsp salt, 1 tsp ground pepper and 1 1/2 tbsp lemon juice.
• Add the onion, lid the pan, and let the chicken cook in its juices for an hour on a low heat on the hob or in the oven at 160 degC (you may need to add a little boiling water if it dries out - check from time to time).
• Meanwhile, fry the potatoes and garlic in batches for about 6 minutes each, till potatoes are golden brown.  
• When cooked for an hour, remove the chicken and place the potatoes, garlic and lemon in the pan, mixing in with the juices.  Return the chicken, replace the lid and continue cooking for another 30 minutes.
• The chicken should then be falling off the bone and the potatoes soft and juicy.  Pour over the remaining 1 tbsp lemon juice when you serve.