Spanish Chicken

Judy Jackson of the Lauderdale Road Synagogue in London -- and an accomplished chef and author -- was kind enough to share this chicken recipe. The Levy family came from Gibraltar and Lisbon, and dishes like this were passed down through the family. Judy features more of their cooking in her novel The Camel Trail, which won an award for Best Food Literature book in UK in 2007. For more of her recipes and thoughts on food, please see her blog here: http://lookitcookit.tumblr.com/.

SPANISH CHICKEN - serves 4.

2kg/5lbs roasting chicken, jointed

3-6 tbsp olive oil 2 red onions, peeled and sliced

2 large red peppers, deseeded and roughly cut

2 cloves garlic, crushed3 large ripe tomatoes, peeled

1tsp sugar, salt and black pepper

- In a large pan sauté the chicken joints over low heat until some of the fat begins to run and the skin starts to brown. Turn them over and after a few more minutes transfer them to an ovenproof dish.- Preheat the oven to 375F/190C

- Put the olive oil in the frying pan and fry the sliced onions over medium heat till they start to colour. Put the onions with the chicken. Then continue frying the peppers, adding the crushed garlic after about five minutes. Add these vegetables to the ovenproof dish. Peel the tomatoes by immersing them briefly in boiling water, then chop them into pieces. Put a little more oil in the frying pan and add the chopped tomatoes. Shake the pan, season well and stir over high heat for a few minutes, adding a little water if they start to stick. Pour this tomato mixture round the chicken joints.

- Cover the dish and cook for about an hour removing the lid for the last 15 minutes when the chicken and peppers will be golden brown.

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