GLUTEN-FREE SPICED CHICKEN WITH CHORIZO AND CHICKPEAS
Our recently published Cornbread recipe had me thinking about a main meal to go with it.
Mexican seemed the logical direction but it came with a proviso that it would be flavoursome and easy to prepare. (Much sought after those two characteristics.) And so Spiced Chicken with Chorizo and Chickpeas came about.
Don’t be put off by the long list of ingredients as they all go into the one pan and simmer away happily for a while. The result is dark, complex and satisfying, and damned good with the Cornbread.
Caren
SPICED CHICKEN WITH CHORIZO AND CHICKPEAS
Serves 4-6
1 tablespoon olive oil
4 chicken thighs, skin on if available, cut in half
200 gm chorizo, in 1cm slices
1 dried chilli, mild or hot according to taste (we used a guajillo chilli)
1 onion, sliced lengthwise
1 garlic clove, minced
100 gm preserved piquillo peppers or roasted, skinned red capsicums, sliced
1 teaspoon sweet paprika
1 tablespoon chopped fresh oregano
2 400gm tins chopped tomatoes
2 teaspoons Tabasco
1 cup chicken stock
20 gm dark chocolate, at least 78% cocoa butter
2 tablespoons maple syrup, or more to taste
Sea salt
Ground black pepper
1 cup cooked chickpeas
½ cup coriander leaves
2 limes
Heat the oil in a large, heavy frying pan that has a lid. Add the chicken thighs and sear both sides. Remove to a bowl. Add the chorizo and fry for 4-5 minutes over low heat. Remove and add to the chicken in the bowl.
Meanwhile, soak the dried chilli in boiling water for about 15 minutes. Drain, remove seeds and chop finely.
Fry the onions in the pan for a couple of minutes. Add the chopped chilli, garlic, skinned peppers, paprika and oregano. Fry for 2-3 minutes, stirring continuously, then add the tomatoes and chicken stock. Bring to the boil, add the chocolate and maple syrup then turn the heat down, stirring to melt the chocolate. Add salt and black pepper to taste. Return the chicken and chorizo to the pan.
Cover with the lid and gently simmer for 15 minutes then stir in the chickpeas, leaving a spoonful to finish the dish. Continue simmering for another 15 minutes. Taste and add extra seasoning and maple syrup if required. Serve immediately.
The dish can be refrigerated for a day or two at this stage. Gently reheat over a simmer mat to avoid the bottom catching.
Garnish with the remaining chickpeas, coriander and lime quarters.
Serve with our Gluten-Free Cornbread, soft polenta or corn tortillas, plus a chopped green salad of lettuce, avocado and cucumber.