Roasted spicy chicken with almonds and chorizo

When you're craving tasty comfort food, try Clodagh McKenna's simple spiced chicken served with crispy potato wedges
By Clodagh McKenna
Roasted spicy chicken with almonds and chorizo
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 4 tbsp olive oil
  • 1 chicken, jointed into eight pieces
  • 10 cm chorizo, skinned and roughly chopped, about 200g
  • 1 heads garlic, cloves separated and peeled
  • 800 g canned chopped tomatoes
  • 15 pitted black Kalamata olives, in olive oil chopped roughly
  • 4 tbsp blanched flaked almonds
  • 1 tbsp paprika
  • 1 pinches black pepper

For the paprika potato wedges

  • 700 g potatoes, cut into long thin wedges
  • 50 ml olive oil
  • 1 tbsp cayenne pepper
  • 1 tbsp paprika
  • 1 pinches black pepper


1. Preheat the oven to 170C/gas 3. Place a roasting tin over a medium heat and pour in the oil. When it is hot, add the chicken pieces and lightly brown. Stir in the chorizo and allow to crisp.2. Add the garlic cloves, chopped tomatoes, olives, flaked almonds and paprika. Mx well and season with salt and freshly ground pepper. 3. Bake in the oven for 45 minutes. 4. Meanwhile, preheat a second oven to 200C/gas 6. Place the potato wedges into a large bowl. Add the olive oil, cayenne, paprika, salt and freshly ground pepper and mix well. 5. Transfer the potato wedges to a roasting tray and roast in the second oven for 30-35 minutes, turning now and then to ensure even browning. 6. Serve the chicken hot from the oven with the spicy potato wedges and a dollop of sour cream.

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