Roast chicken with chorizo & chickpea stew
A luxurious smokey and spicy roast chicken with chorizo & chickpea stew.
- 45 mins cooking
- Serves 4
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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
- 1Preheat oven to 200°C/400°F.
- 2Heat 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.
- 3Meanwhile, 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.
- 4Add 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.
- 5Add chicken, skin-side up, and any juices to frying pan. Serve stew sprinkled with oregano.
Notes
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.
