Chicken and chickpea stew with chorizo
A lively, spicy winter stew that doesn't take hours of cooking. Rather than use flour to thicken it, just mash some of the diced potato back into the sauce before serving.
Ingredients
3 tbsp olive oil
8 chicken pieces (e.g. thighs, drumsticks)
2 garlic cloves, smashed
1 onion, halved and finely sliced
60ml dry sherry or white wine
400g canned tomatoes, chopped
200g potato, peeled and finely diced
600ml stock or water
2 bay leaves
1 tsp paprika
sea salt and pepper
300g silverbeet or English spinach leaves
400g canned chickpeas, rinsed
2 fresh chorizo sausages, mild or hot
Method
Heat half the olive oil in a heavy lidded pan. Sear the chicken for 5 minutes on either side until golden brown, and set aside.
Add remaining oil and cook the onions and garlic over low heat for 10 to 15 minutes until softened. Add the dry sherry and boil for 2 minutes.
Add the tomatoes, potato, stock, bay leaves, paprika, sea salt and pepper, bring to the boil and simmer for 5 minutes. Return the chicken to the pan and simmer gently, partly covered, for a good 30 minutes.
Finely shred the silverbeet leaves and add with the chickpeas. Simmer for 10 minutes.
At the last minute, slice the chorizo sausages on the diagonal, and pan-fry in a small dry fry pan until sizzling. Serve the chicken stew topped with chorizo and its pan juices.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
