Ingredients
12 total- 1 tbsp of olive oil
- 400 g of skinless, boneless chicken breast, chopped into chunks
- 200 g of cooking chorizo, roughly chopped
- 1 onion, finely diced
- 2 garlic cloves, crushed or grated
- 1 tin of chickpeas, drained and rinsed
- 1 tin of chopped tomatoes
- 0.5 tsp of caster sugar
- 300 ml of chicken stock
- 3 sprig of rosemary, to garnish.
- 1 tbsp of parsley, finely chopped
- 4 slices of crusty bread, to serve
Method
5 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large frying pan over a high heat. When shimmering, season the chicken with salt then fry for 1-2 mins on each side, until browned all over. Remove to a plate and set aside. Reduce the heat to medium-high.
Step 2
Add the chorizo to the pan and cook, stirring often, for 4-5 mins, until it has released its fat and become golden and crisp. Remove to the chicken plate using a slotted spoon and leaving the fat in the pan, then reduce the heat to medium.
Step 3
Fry the onions in the fat for 5-6 mins, stirring often, until softened but not coloured. Add the garlic and fry for another 2-3 mins, then add the chickpeas, tomatoes, sugar, chicken stock and rosemary and bring everything to a simmer.
Step 4
Stir the chicken and chorizo back through with some seasoning, then transfer to an ovenproof dish and bake in the oven for 20-25 mins, until bubbling and darker on top.
Step 5
Remove from the oven and leave to stand for 5 mins before serving, scattered with parsley and with crusty bread on the side for mopping everything up.