This Spanish-style chicken stew with chorizo, olives and chickpeas is simply packed with flavour.
Since the success of the one-pot Chinese chicken and rice, I have embraced chicken thighs as my new favourite ingredient. For one thing they are so much cheaper than chicken breasts and for another so much more flavourful and tender.
They really shine in this Spanish-style chicken, chorizo, olive and chickpea stew which you just need to make ASAP! Serve with rice or couscous to soak up the lovely sauce.
I also love cooking with chorizo, another ingredient that becomes the MVP of many a meal, no matter how sparingly it is used. But even if you left both the chicken and the chorizo out of this stew it would still taste pretty amazing – you could double up on the chickpeas and perhaps add some feta cheese for a meat-free version. Make sure also to keep the liquid from the chickpeas (known as aquafaba) as it can be used to make amazing vegan desserts, from macarons to chocolate mousse.
If you love this chicken, chorizo, olive and chickpea stew I know you will love this Greek stifado stew!
- 4 tbsp olive oil
- 100 g | 3 1/2 oz chorizo sausage
- 8 chicken thighs skin on, bone in
- 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
- 1/2 tsp ground cumin
- 1/4 chilli powder
- 1 x400g 14oz can chickpeas, drained and rinsed
- 1 x400g 14oz chopped tomatoes in tomato juice
- water see recipe
- 1 vegetable or chicken stock cube crumbled
- 1-2 tbsp honey
- 20 green pitted olives
- salt and freshly ground pepper
- 1/4 tsp dried chilli flakes
- fresh thyme to garnish
- Mix all the spices and dried herbs together in a small bowl.
- Peel the casing off the chorizo and cut into small cubes.
- Heat a large lidded casserole dish and add 2 tbsp olive oi. Throw in the chorizo and cook over medium heat until it starts releasing some of its spicy oil.
- Add the chicken thighs, 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 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 (especially if you are using a cast iron casserole dish).
- Add the remaining olive oil and fry the onion and garlic over medium-low heat for 2 minutes.
- Sprinkle half the 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 and chorizo to the pan, cover and simmer for about 30 minutes.
- Stir in the olives and sprinkle remaining spice mix over the chicken. Cook, uncovered, for a further 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.
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