Chicken, chorizo, olive and chickpea stew
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
532 kcal
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Course
Main Course
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Cuisine
Spanish
Chicken, chorizo, olive and chickpea stew
Description
The recipe begins by seasoning chicken with a mixture of spices including thyme, oregano, paprika, cumin, chili powder, and onion granules. Chorizo is cooked first to release its oils, followed by browning the chicken skin-side down for texture and flavor. After removing the chicken, the pan is deglazed with sherry or a substitute liquid and vegetables are sautéed briefly with the remaining spice mix. Then chickpeas, chopped tomatoes, crumbled stock cube, honey, and water (from the tomato tin) are added to the pan and brought to a simmer.
The chicken is returned to the pan to cook through gently as the stew simmers, allowing the flavors to meld. Green olives are stirred in near the end, contributing salty and savory elements. The stew is finished with fresh thyme and chili flakes for garnishing and additional heat. This combination results in a rich, balanced stew with layers of spice, sweetness, and briny accents.
This dish serves well as a robust main course and can be accompanied by bread or rice. Cooking entirely in one casserole dish simplifies preparation and cleanup. The recipe is adaptable for slow cooker use by omitting added water and cooking on low for several hours if desired.
Ingredients
- 2 tbsp olive oil
- 100 g chorizo diced, 3 ½ oz
- 6 chicken breast or 8 chicken thighs (skin on
- 1 onion peeled and roughly chopped, large
- 2 garlic minced, cloves
- sherry white wine or water to deglaze the pan, splash
- 1 tsp thyme dried
- 1 tsp oregano dried
- 1 tsp onion granules
- 1 tsp paprika sweet
- ½ tsp cumin ground
- ¼ chilli powder
- 400 g chickpeas drained and rinsed, 14 oz
- 400 g tomatoes finely chopped or fire roasted, 14oz
- water see recipe
- 1 chicken stock cube crumbled
- 1-2 tbsp honey
- 20 green olives pitted
- salt freshly ground
- black pepper freshly ground
- 1/4 tsp dried chili flakes to serve
- thyme to serve, fresh, to garnish
Instructions
- Mix all the spices and dried herbs together in a small bowl. Season the chicken on both sides with half the mix.
- Peel the casing off the chorizo and cut into small cubes.
- Heat a large lidded casserole dish and add the olive oil. Throw in the chorizo and cook over medium-high heat until it starts releasing some of its spicy oil.
- Add the chicken, skin side down, and cook until nicely browned on one side, about 2-3 minutes. Use tongs to flip over and cook the other side. Remove the chicken from the pan and set aside.
- Add a splash of sherry (or white wine or just water) to deglaze the pan and scrape any browned bits of chicken.
- Add the onion and garlic over medium-low heat for 2 minutes. Sprinkle the remaining spice mix and cook for a further 2 minutes.
- Stir in the chickpeas and tomatoes. Fill the empty tomato tin with water and add to the pan.
- Add the crumbled stock cube and honey, stir everything together and bring to a simmer.
- Return the chicken to the pan, cover and simmer for about 30 minutes.
- Stir in the olives and cook, uncovered, for a further 5-10 minutes or until the chicken is fully cooked and liquid is reduced.
- Taste and season with salt and pepper. Sprinkle with the dried chilli flakes and fresh thyme and serve with steamed brown rice or couscous.
Notes
- To make this stew in a slow cooker on a sauté setting, follow the recipe but omit adding water and cook on low for 2-3 hours until chicken is cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 29g | 58% |
| Fat | 43g | 66% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 692mg | 29% |
| Potassium | 409mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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