splash sherrywhite wine or water to deglaze the pan
1tspdried thyme
1tspdried oregano
1tsponion granules
1tspsweet paprika
1/2tspground cumin
1/4chilli powder
400g| 14oz tinned chickpeas drained and rinsed
400g| 14oz tin chopped tomatoes
watersee recipe
1vegetable or chicken stock cubecrumbled
1-2tbsphoney
20green pitted olives
salt and freshly ground pepper
1/4tspdried chilli flakes
fresh thyme to garnish
Instructions
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.
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.