Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3 red onions, coarsely chopped

  3. 3 cloves garlic, coarsely chopped

  4. 2 (400g) tins peeled plum tomatoes

  5. 1 (400g) tin chickpeas

  6. 475ml (16 fl oz) water

  7. 2 teaspoons paprika

  8. 1 teaspoon crushed chilli flakes Salt and pepper to taste

  9. 2 carrots, cut into chunks

  10. 1 potato, cubed

  11. 4 chicken thighs

  12. 115g (4 oz) Spanish chorizo sausage, casing removed and thickly sliced

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent.

  2. Pour in tomatoes, chickpeas and water; season with paprika, chilli flakes, salt, and pepper.

  3. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.

  4. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes.

  5. Preheat oven to 200 degrees C / gas mark 6.

  6. Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a baking dish. Place the chicken thighs on top, skin-side up.

  7. Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.


Send feedback