CHICKEN, CHORIZO AND CHICKPEA STEW

On cold January nights I feel like a lovely bowl of something comforting, but comforting need not mean unhealthy. A bowl of this chicken, chorizo and chickpea stew is just the ticket.

4 cloves garlic, crushed

1 small white onion, sliced into half moons

100g chorizo, sliced into rounds

8 chicken thighs, skin and bone intact

2x 400g tins chopped tomatoes

400g tin chickpeas

1 tbsp red wine vinegar

1 tsp paprika

Salt and pepper to taste

Start off by crushing the garlic, and slicing the onion and chorizo. Place a heavy bottomed pan onto a medium heat and throw in the chorizo. Cook it until the oil starts to be released, and then add in the onions garlic and a sprinkle of salt, and cook for five minutes or until softened, being careful not to burn the garlic. With a slotted spoon, remove the chorizo, the chicken and the garlic and set aside. Place the chicken thighs skin side down in the pan and cook until the skin starts to colour and crisp up, around ten minutes. Try to leave them be and not turn them until they begin to crisp as the skin may stick to the pan and rip if moved. The skin will give out its own fat so you shouldn’t need to add any extra oil but feel free to if you think it’s needed. Once you’ve got the skin nice and browned, turn the chicken and add back into the pan the chorizo, onion and garlic, along with the chopped tomatoes, chickpeas, vinegar and paprika. Leave to simmer for around twenty minutes, or until the chicken is cooked all the way through which will depend on its size. It would be sensible to use similarly sized pieces. Season to taste and serve. Goes well will some good crusty bread to mop up the juices.