Servings
Font
Back
4.3 from 174 votes

Chicken, chorizo, olive and chickpea stew

This Spanish-style chicken stew with chorizo, olives and chickpeas is simply packed with flavor! Serve with couscous or rice and some crusty bread to mop up the delicious sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6 servings
Calories: 532 kcal
Course: Main Course
Cuisine: Spanish

Ingredients

  • 2 tbsp olive oil
  • 100 g (3 ½ oz) chorizo diced
  • 6 chicken breasts or 8 chicken thighs (skin on)
  • 1 large onion peeled and roughly chopped
  • 2 garlic cloves minced
  • Splash sherry white wine or water to deglaze the pan
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp onion granules
  • 1 tsp sweet paprika
  • ½ tsp ground cumin
  • ¼ chilli powder
  • 400 g (14oz) chickpeas drained and rinsed
  • 400 g (14oz) tomatoes finely chopped or fire roasted
  • water see recipe
  • 1 chicken stock cube crumbled
  • 1-2 tbsp honey
  • 20 green pitted olives
  • Salt and freshly ground pepper
  • 1/4 tsp dried chilli flakes to serve
  • fresh thyme to garnish to serve

Instructions

    Cup of Yum
  1. Mix all the spices and dried herbs together in a small bowl. Season the chicken on both sides with half the mix.
  2. Peel the casing off the chorizo and cut into small cubes.
  3. 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.
  4. 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.
  5. Add a splash of sherry (or white wine or just water) to deglaze the pan and scrape any browned bits of chicken.
  6. Add the onion and garlic over medium-low heat for 2 minutes. Sprinkle the remaining spice mix and cook for a further 2 minutes.
  7. Stir in the chickpeas and tomatoes. Fill the empty tomato tin with water and add to the pan.
  8. Add the crumbled stock cube and honey, stir everything together and bring to a simmer.
  9. Return the chicken to the pan, cover and simmer for about 30 minutes.
  10. Stir in the olives and cook, uncovered, for a further 5-10 minutes or until the chicken is fully cooked and liquid is reduced.
  11. 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 cook the recipe in a slow cooker with a sauté setting, follow the recipe as written but don't add the water. Cover and cook on the low setting for 2-3 hours or until the chicken is cooked through. 

Nutrition Information

Calories 532kcal (27%) Carbohydrates 7g (2%) Protein 29g (58%) Fat 43g (66%) Saturated Fat 10g (50%) Cholesterol 162mg (54%) Sodium 692mg (29%) Potassium 409mg (12%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 360IU (7%) Vitamin C 1.7mg (2%) Calcium 31mg (3%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 532

% 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.