Chicken, chorizo and chickpea casserole
Posted on March 28th, 2013
This is a lovely dish to make if you have surprise dinner party sprung on you. Usually means only picking up one or two items, as most of these you’d have in the cupboard. It’s one of those easy one-pot meals that doesn’t need any side dishes so is really very little work. My recommendation for a good robust South African wine to accompany this is Fleur du Cap Cab Sav. This dry cherry-red coloured wine features intense animal, woody, spicy and fruity scents and offers a broad texture as well as fleshy tannins which matches well with the strength of the smokey chorizo.
Prep time 30 minutes, cooking time 45 mins. Serves 6
- splash red wine
- 1 chorizo sausage, chopped
- 100ml/3½fl oz dry sherry
- 1 x 400g/14oz can chopped tomatoes
- 200ml/7fl oz chicken stock
- 1 x 400g/14oz can chickpeas, rinsed and drained
- salt and freshly ground black pepper
- crusty bread, to serve
Heat the vegetable oil in a large pan (I use a wok). Add add the onion, garlic, carrots, celery, rosemary and chilli stir for a couple of minutes and then add the chicken thighs and fry, turning frequently, until lightly browned all over and the onions are translucent.
Add a splash of red wine and simmer until reduced by half
In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the fat has run out and the chorizo is crisp. Set aside.
Add the can of chopped tomatoes to the main pan bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.
Add the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
Serve with crusty bread and a warming glass of Cab Sav.