I follow Chica Andaluza’s blog because 1) she knows how to cook and 2) she knows how to eat. Of course these are excellent reasons. So that’s why.
Her latest “drool worthy” recipe is Morrete de Setas or mushrooms and potatoes, a tapas plate from Southern Spain. It is so good, yet quick and easy to make. I did go a little rogue with the recipe but I think it’s the kind of recipe that permits deviation. Do visit her site at the link above for the original recipe. As I have never visited Spain and don’t know much about Spanish cuisine preparation, I won’t confuse you with my rendition.
Still, knowing nothing about Spanish cuisine did not stop me from making my idea of Spanish chicken 😀 I mixed together chicken thighs, onions, bell pepper, garlic, oregano and olive oil, then threw everything into a tajine. Fabuloso and colorful!
Ideally, I should have browned the thighs before mixing them in with the vegetables but I couldn’t be bothered because I was already satisfied from eating the plate of potatoes and mushrooms and it’s not absolutely necessary to brown the thighs unless you just want them browner 🙂
Mediterranean Chicken Tajine
6-8 chicken thighs, browned or not
1 1/2 bell pepper, cut into strips
2 onions, quartered
4-6 garlic cloves, slivered
1 tsp salt
1/2 tsp black pepper
1 1/2 tsp smoked paprika
1 1/2 tsp dried oregano
5 fresh oregano sprigs
2 tbsp olive oil
1/2 cup white wine
In a large bowl, mix the chicken, bell pepper, onions, garlic, salt, pepper, paprika, oregano(s) and olive oil together, then pour into a tajine. Pour the white wine over everything, cover and roast in a 400F oven for 45 minutes, remove the cover and continue to roast for an additional 15 minutes.