Name: Roast chicken with chorizo and chickpea stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Roast chicken with chorizo & chickpea stew; 1 tablespoon olive oil; 8 chicken thigh cutlets (1.6kg); 1 red onion (170g). cut into thin wedges; 2 chorizo (340g), sliced thinly; 400 gram canned chickpeas, drained, rinsed; 1 1/2 teaspoon smoked paprika; 2 cup (560g) bottled tomato passata; 1 cup (250ml) chicken stock; 250 gram cherry tomatoes; 1 cup (160g) green sicilian olives; 1 tablespoon red wine vinegar; 2 tablespoon fresh oregano leaves

Roast chicken served with a luxurious smokey and spicy chorizo and chickpea stew.

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Ingredients

Roast chicken with chorizo & chickpea stew

1 tablespoon olive oil

8 chicken thigh cutlets (1.6kg)

1 red onion (170g). cut into thin wedges

2 chorizo (340g), sliced thinly

400 gram canned chickpeas, drained, rinsed

1 1/2 teaspoon smoked paprika

2 cup (560g) bottled tomato passata

1 cup (250ml) chicken stock

250 gram cherry tomatoes

1 cup (160g) green sicilian olives

1 tablespoon red wine vinegar

2 tablespoon fresh oregano leaves

Method

Roast chicken with chorizo & chickpea stew

1.Preheat oven to 200°C/400°F.

2.Heat oil in a deep large frying pan over high heat; cook chicken, turning, until browned all over. Transfer to oven tray; season. Roast chicken 30 minutes or until cooked through.

3.Meanwhile, reheat same pan over a medium heat; cook onion and chorizo, stirring, until onion softens. Add chickpeas and paprika; cook, stirring, 1 minute or until fragrant.

4.Add passata and stock; simmer, uncovered, 5 minutes or until thickened slightly. Add tomatoes and olives; simmer, uncovered, 10 minutes or until tomatoes begin to split and soften. Stir in vinegar; season to taste.

5.Add chicken, skin-side up, and any juices to frying pan. Serve stew sprinkled with oregano.

This recipe can be made 8 hours ahead; reheat in an ovenproof dish covered with foil in a 180°C/350°F oven for 30 minutes or until piping hot.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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