Monday, 21 November 2011

Ch, ch, ch....

This is yummy, Spanish-style peasant fare at it most ribsticking fine.  Warming, fragrant and filling, you can make it in the slowcooker, oven on a low heat or even in a pan.  Serve with veg, rice, mash or crusty bread on a cold night for a dose of happy.

Chicken, chorizo and chickpea casserole, serves 2 big, 2 small with possibility of leftovers.  Freezes well.

1 red onion, sliced
approx 600g diced boneless chicken, or approx 8 thighs, cut up
1 chorizo ring, cut into chunky slices
1 tin chickpeas, drained and rinsed
1 tin chopped tomatoes
1 small carton passata
1 tsp dried mixed herbs
1/2 tsp black pepper
1 tsp smoked paprika
2 cloves garlic, or the equivalant of garlic puree/paste/granules

Throw it all in the slowcooker.  Cook for 6-8 hours on low.  Serve!

Or... pop in an oven proof lidded casserole dish and cook ina low oven for 2-2.5 hours.

Or... saute the onion in a little oil, add the chorizo and cook a minute or so.  Add the chopped chicken and stir to coat in the by-now-fragrant oil.  Sizzle for a few minutes then add everything else and simmer for 20 minutes or so until thickened.

Very small people may struggle with the chorizo, and it's a little salty - if cooking for babies, maybe leave out the chorizo, frying it off separately and adding to yours after their portion has been served up.  For toddlers, pick the chorizo out of theirs, maybe giving them one small chunk cut into manageable pieces, just to try!

I massively favour chicken thigh fillet for this dish over breast meat - it slowcooks so much better, and is cheaper and more tender.  If you like chicken on the bone, you could substitute one chicken leg per person in the oven-cooked version.

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