Roast chicken with chorizo and chickpea stew

Warm you up from the inside out.

  • 45 mins cooking
  • Serves 4
  • Print
A luxurious smokey and spicy roast chicken with chorizo & chickpea stew.


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 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.

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