Chicken and Chorizo Stew

Chicken and Chorizo Stew

While Judy and I were doing our demonstration classes, she told me about this recipe.  It sounded delicious, it’s easy to prepare and cook and is wonderful with creamy mash.  Anyway her son Thomas cooked it for her several times while she was working, eventually she gave me the recipe and I made it the other day.  It was exactly as she had described it, and although I photographed the ingredients before cooking, it was all eaten before I could photograph the finished dish.  I promise that next time I cook it the cooked dish will be put on the blog,  meanwhile have a go, you won't be disappointed.

Serves 6

Ingredients

1 onion finely chopped
1 clove garlic crushed

1 tbsp olive oil

1 tsp cumin seeds

Pinch chilli flakes

1 tsp smoked sweet paprika

200g / 7oz chorizo sausage, peeled and thickly sliced

1 chicken cut into 6 pieces( or use 6 breasts on or off the bone)
400g can chopped tomatoes

400g can chickpeas

150ml / ¼ pint water or chicken stock
1 bay leaf

Salt and pepper

Method

Fry the chorizo in a hot pan on both sides until lightly coloured.  Remove from the pan and wipe out excess oil.  Add olive oil and sauté the onion and garlic in the oil until soft. Stir in the cumin, chilli flakes and paprika and fry for a few seconds before adding the chicken.  Fry until lightly coloured, then add the chorizo. Stir in the tomatoes, chickpeas, bay leaf and a little water or chicken stock. Season and simmer gently for 40 minutes, taste and season again if necessary.

To get ahead: The dish can be made up to 2 days ahead and stored in the fridge.

To freeze:  The stew can be frozen up to 1 month ahead.