Chicken and chickpea stew with chorizo
- 3 tbsp olive oil
- 8 chicken pieces (e.g. thighs, drumsticks)
- 2 garlic cloves, smashed
- 1 onion, halved and finely sliced
- 60ml dry sherry or white wine
- 400g canned tomatoes, chopped
- 200g potato, peeled and finely diced
- 600ml stock or water
- 2 bay leaves
- 1 tsp paprika
- sea salt and pepper
- 300g silverbeet or English spinach leaves
- 400g canned chickpeas, rinsed
- 2 fresh chorizo sausages, mild or hot
A lively, spicy winter stew that doesn't take hours of cooking. Rather than use flour to thicken it, just mash some of the diced potato back into the sauce before serving.
Method
- Heat half the olive oil in a heavy lidded pan. Sear the chicken for 5 minutes on either side until golden brown, and set aside.
- Add remaining oil and cook the onions and garlic over low heat for
10 to 15 minutes until softened. Add the dry sherry and boil for 2 minutes.
- Add the tomatoes, potato, stock, bay leaves, paprika, sea salt and pepper, bring to the boil and simmer for 5 minutes. Return the chicken to the pan and simmer gently, partly covered, for a good 30 minutes.
- Finely shred the silverbeet leaves and add with the chickpeas. Simmer for 10 minutes.
- At the last minute, slice the chorizo sausages on the diagonal, and pan-fry in a small dry fry pan until sizzling. Serve the chicken stew topped with chorizo and its pan juices.
Serves 4
Yummy! Another good combination of silverbeet, chickpea and chorizo.
