Skinless chicken thigh cutlets are available from major supermarkets or chicken shops. You can also use chicken drumsticks, if preferred. Cooking time will vary.
1 tablespoon olive oil
3 teaspoons paprika
1 teaspoon ground cumin
1 clove garlic, crushed
6 skinless chicken thigh cutlets, bone-in (1.5kg), trimmed
2 chorizo sausages, cut into 1cm thick slices
500g chat potatoes, cut into 1cm thick slices
1 large red capsicum, thickly sliced
½ cup pitted green olives
Olive oil cooking spray
1/3 cup coarsely chopped fresh parsley
Cooked couscous and lemon wedges, to serve
Combine oil, paprika, cumin and garlic in a large bowl. Add chicken. Rub to coat.
Heat a large, non-stick, flameproof roasting pan over a medium to high heat. Add chicken. Cook, for about 4 minutes on each side, or until lightly browned.
Remove roasting pan from heat. Add chorizo and potatoes. Toss gently. Transfer pan to a hot oven (200C).
Cook for 25 minutes. Remove pan. Add capsicum and olives. Spray with cooking oil. Return to oven. Cook for a further 20 to 25 minutes, or until chicken is cooked. Remove. Sprinkle with parsley.
Serve with couscous and lemon wedges.