Spanish Chicken with Chorizo and Potatoes
From "Nigella Kitchen" by Nigella Lawson

2 TBSP olive oil
12 chicken thighs
1 3/4 lbs chorizo cut into 1 1/2in chunks
2 1/4 lbs baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp dried oregano
zest of an orange

Heat oven to 425f. Put oil in bottom of 2 shallow roasting pans or quarter sheet pans. Rub chicken in the oil, then turn skin side up, 6 per pan. Divide chorizo and potatoes between the 2 pans. Sprinkle onion and oregano over, then grate the zest on top. Cook 30min, then swap pan with the bottom pan and baste with juices. Cook 30min more.

Serves 6
Potato and Pea Curry
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/8 tsp asafetida
1/4 tsp whole cumin seeds
1lb small red potatoes boiled cooled peeled and halved (If potatoes are larger go for 1in dice)
2 cups peas fresh or defrosted
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and finely grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander

Put oil in large preferably nonstick frying pan over medium high heat. When hot put in cumin and asafetida. 10seconds later add potatoes. Stir and fry until potatoes have browned lightly. Now drop in the peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until the yogurt is absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt and cook for a minute. If you're using frozen peas you're finished. If fresh add 3 Tbsp water cover, turn to low and gently cook for 6-8 min until peas are tender.

Serves 4
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