Loaded with flavours, this chicken, chorizo, olive, and chickpea stew is another winner dinner! Serve this with steamed rice for a satisfying meal or with couscous to soak up the mouthwatering sauce.
Ingredients
- 100 grams (3 1/2 ounces) chorizo sausage
- 8 chicken thighs skin on, bone-in
- 4 tablespoons olive oil
- 1 large onion peeled and roughly chopped
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion granules
- 400 grams (14 ounces) tinned chickpeas drained and rinsed
- 1/2 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 chilli powder
- 400 grams (14 ounces) tin chopped tomatoes
- water
- 1 vegetable or chicken stock cube crumbled
- splash sherry white wine or water to deglaze the pan
- 1-2 tablespoons honey
- 20 green pitted olives
- fresh thyme to garnish
- salt and freshly ground pepper
- 1/4 teaspoon dried chilli flakes
Instructions
Step 1: In a small bowl, mix the pieces and dried herbs.
Step 2: After peeling the casing off the chorizo, slice them into small cubes.
Step 3: Heat 2 tbsp olive oil in a large lidded casserole dish. Add the chorizo to the hot pot and cook over medium heat or until the chorizo begins releasing some of its spicy oil. Set aside when done.
Step 4: To the pot, add the chicken thighs, skin-side down. Cook for about 2 to 3 minutes or until the nicely browned on one side. Flip the chicken thighs using tongs and continue to cook the other side. Set the chicken thighs aside when done.
Step 5: Add a splash of sherry and deglaze the pot. You can also use white wine or water in place of sherry.
Step 6: Add the rest of the olive oil to the pot, then the onion and garlic. Fry for about 2 minutes over medium-low heat. Next, add half of the spice mix and continue to cook for another 2 minutes.
Step 7: To the pot, add the chickpeas and tomatoes. Put water into the empty tomato tin and pour this into the pan. Stir in the crumbled stock cube and honey. Bring everything to a simmer, then add the chicken and chorizo back to the pot. Put the lid on and let the stew simmer for approximately 30 minutes.
Step 8: Stir in the olives and the rest of the spices. Continue to cook for 10 minutes more, uncovered, until the chicken is completely cooked and the liquid has reduced. Season with salt and pepper to taste.
Step 9: Serve the stew hot garnished with dried chilli flakes and fresh thyme. Enjoy with steamed brown rice or couscous.
