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 Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Spanish
Keyword: Chicken and Chorizo Stew, spanish chicken stew
splash sherrywhite wine or water to deglaze the pan
1tspdried thyme
1tspdried oregano
1tsponion granules
1tspsweet paprika
½tspground cumin
¼chilli powder
400g(14oz) chickpeas drained and rinsed
400g(14oz) tomatoesfinely chopped or fire roasted
watersee recipe
1chicken stock cubecrumbled
1-2tbsphoney
20green pitted olives
salt and freshly ground pepper
1/4tspdried chilli flakesto serve
fresh thyme to garnishto serve
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.
Video
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.