Julie Goodwin’s Spanish chicken | Women's Weekly Food

Ingredients

• 1 large red capsicum, quartered, seeded and pith removed
• 4 ripe medium truss tomatoes (or half a can of tomatoes)
• 1 large brown onion, peeled and quartered
• 4 cloves garlic, peeled
• ½ bunch coriander, thoroughly washed
• 1 chorizo, cut into halves lengthwise then 1cm chunks
• ¼ cup extra virgin olive oil
• ½ cup pitted kalamata olives
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 2 tablespoons smoked paprika
• 1kg baby potatoes, sliced 1cm thick
• 6 chicken thigh cutlets, excess fat trimmed
• 1 lemon, cut into wedges
• Salad, for serving