VIVA ESPANA!

Traditional Spanish food is rustic and robust in flavour. Classic dishes like paella, gazpacho and gambas are liberally flavoured with ingredients such as garlic, chorizo and smoked paprika. As the Spaniards say to wish you a good meal: Buen provecho!

- VICKIE DE BEER

SPANISH CHICKEN

SERVES 4–8

KEEP ON TRACK per serving

FAT 13G PROTEIN 29G CARBS 10G

15ml (1 tbsp) olive oil

4 chicken legs (or 8 thighs and drumsticks)

1 large red onion, halved and sliced thinly

1 large red sweet pepper, chopped coarsely

3 garlic cloves, peeled and crushed

10ml (2 tsp) smoked paprika

125ml (½ cup) dry sherry

100ml (2/5 cup) fresh orange juice

1 x 400g tin peeled and chopped tomatoes

4 strips orange rind

3 sprigs of fresh thyme

2 fresh bay leaves

95g green olives, pitted

1. Season the chicken. Heat the olive oil in a large frying pan over medium-high heat. Brown the chicken on all sides for about 6 minutes or until golden, and transfer to an ovenproof casserole dish. Reserve the pan.

2. Reduce the heat to medium. In the same pan, cook the onion and sweet pepper for 3 minutes or until soft, stirring often. Add the garlic and smoked paprika and cook, stirring, for 2 minutes. Add the sherry and orange juice and simmer for 3 minutes or until reduced. Add the tomato, orange rind, thyme and bay leaves and simmer for another 5–7 minutes or until slightly thickened.

3. Preheat the oven to 200°C.

4. Pour the sauce over and between the chicken pieces in the casserole, scatter the olives over and roast in the oven for 40 minutes or until the chicken is cooked and golden.