2 tbsp eachcoarsely chopped thyme and oregano, plus extra to serve1 tspsmoked paprikaFinelygrated rind and juice of 1 lemon2garlic cloves, finely chopped110 mlolive oil4chicken Marylands, halved through joint1Spanish onion, thinly sliced2chorizo, thickly sliced250 gmcherry tomatoes300 mlchicken stock800 gmcanned white beans, drained, rinsed2 tbspsherry vinegar, or to taste
Preheat oven to 200C. Pound herbs, paprika, lemon rind and half the garlic in a mortar and pestle to a fine paste, stir in lemon juice and 70ml oil, season to taste. Transfer to a large bowl, add chicken, coat well, set aside to marinate for 10 minutes.
Meanwhile, heat remaining oil in a large saucepan over medium-high heat, add onion and remaining garlic, sauté until tender (4-5 minutes). Add chorizo, sauté until fragrant (2 minutes), add tomato and sauté until beginning to soften. Add stock, bring to the simmer, cook for 5 minutes, then add beans, simmer for 5 minutes. Remove from heat, add vinegar, season to taste.
Heat a large ovenproof frying pan over medium-high heat. Drain chicken from marinade, add to pan skin-side down, cook until browned, turning once (2-3 minutes each side). Turn again, transfer to oven, roast until cooked through (8-10 minutes). Scatter with thyme and oregano, serve hot with chorizo and beans.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.