Roast Chicken & Fennel

Another NYT recipe that's very simple but seems at least somewhat refined?

Recipe

2 bulbs fennel, trimmed and sliced
3 lbs chicken drumsticks and/or thighs
olive oil, salt & pepper, lemon, parsley

Heat oven to 450 degrees.  Toss the fennel generously with olive oil and some salt and pepper, and roast in a layer about 10 minutes.  Season the chicken and put it skin-side up on top, and drizzle a bit more olive oil.  Roast about 30 minutes, basting about halfway through.  Garnish with lemon wedges and parsley.

Notes

It's really too bad I dropped the ball on a photo.  The chicken looked amazing, with crispy brown skin - forgot to take a good pic before digging in.  The fennel was a little watery anyway, still tasty though!  I ate my whole half or so preparation of the recipe, maybe could use some potatoes or noodles or rice to add some bulk.

Cavatappi with Chorizo & Black Beans

Southwest twist on pasta, with a couple solid ingredients.  Source.

Recipe

1 onion, sliced thin
2 cloves garlic, minced
1/2 tsp dried oregano
3/4 tsp chili powder
1/2 lb cured chorizo, sliced thin
1 tbsp tomato paste
1 c broth/stock
1 c canned black beans, drained and rinsed
1/2 lb cavatappi
oil, salt & pepper, lime juice, parsley

Heat some oil medium low, and saute the onion until it starts to soften, then add the garlic and spices.  Next add the chorizo, tomato paste, and broth.  Let it thicken for a few more minutes, then add the beans and lime juice.  Meanwhile, cook the pasta, and toss with the sauce and parsley.

Notes

I looked up cavatappi, I think from somewhere online claiming it was a superior pasta shape or whatever.  Turns out it's hard to find though, so I used the standard penne I had on hand.  One cup of black beans is a bit of a tricky amount - using a full can overwhelmed the dish a bit.  So maybe use this one when you're scaling up!