The key to camp cooking is keeping it simple, and using quality tinned products such as sardines, tuna and pulses. This chicken and chorizo dish is an easy and impressive one-pot meal for six. It is best cooked over an open fire in a cast-iron pot, but a saucepan and gas cooker will do just as well.
6 skinless chicken thighs, cut into 3
2 chorizo sausages, cut into 1cm slices
2 tbsp olive oil
1 red capsicum, roughly diced
1 brown onion, roughly diced
2 cloves of garlic, chopped
1 red chilli, chopped
1 tin chickpeas, drained
200ml white wine
1 tin chopped tomatoes
1 cup cous cous
1 handful of parsley, roughly torn
6 tbsp hummus
Fry chicken thighs and chorizo in oil until the oil is red and the chicken browned. Add capsicum, onion, garlic and chilli and cook for five minutes or until the onions are soft.
Add the chickpeas and cook for five minutes.
Add wine, tomatoes and one cup of water then simmer for 15 minutes. Add cous cous, stir well, replace lid and leave to soak off the heat for 15 minutes. Serve in bowls, sprinkle with parsley and add a dollop of humus on top.
This is best eaten around a campfire with friends, family and a glass of wine.