chicken sofrito

lovely moist chicken recipe, a Spanish Sepphardi dish adapted from an Ottolenghi recipe

for 2-3 (for 6 - see 1. below)  

sunflower oil
4-6 chicken thighs

3 tsp ras el hanout (Moroccan mixed spice - see 2. below for alternative) 

3 tbsp lemon juice

1/2 whole lemon, chopped into 4
1 large onion, halved and sliced
400g new potatoes, halved (see 3. below for alternative)
2 tsp mashed garlic 

about 20 small stoneless olives or 10 large ones halved

handful coriander or flat parsley, chopped
salt and pepper

• Pour 1/2 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 spice, 1/3 tsp salt, 1 tsp ground pepper and 2 tbsp of the 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, deep fry the potatoes till golden brown.   
• When cooked for an hour, add in the  potatoes, garlic, olives and lemon pieces 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.

1. For a spectacular version for 6 use a 2.3kg chicken.  'Butterfly' the chicken by cutting with a sharp knife vertically between the breasts until fully opened up. Increase everything else by 50% and cooking time by 30mins)

2. You can substitute 2 tsp paprika, 1/2 tsp turmeric and 1/2 tsp cinnamon and/or nutmeg 

3. You can substitute cauliflower for part of the potato, also deep fried until brown. If so only add them 15 minutes before serving.  You can also use large potatoes cut into 2cm dice instead of new potatoes.