May 21, 2013

Dinner recipe: Smoky chicken, chorizo & chickpeas

A family dinner recipe the kids keep requesting ...

It's a nice 'n cosy one now the nights are getting colder here in Sydney. 
We keep meaning to hunt down a big rustic dish from an op shop to serve it up in ~

Smoky chicken, chorizo and chickpeas: 


600 grams of chicken thighs chopped
2 Tablespoons of olive oil
2 garlic cloves crushed
1 teaspoon of smoked paprika 
250 grams chorizo, sliced
1 can of chickpeas
1Tablespoon of balsamic vinegar 
1 tomato, chopped
1 long red chilli, sliced
1/4 cup chopped parsley


1. Toss the chicken in 1 tablespoon of the oil, paprika and cumin. Cover and marinate in the fridge
for at least 30 minutes. 

2. Heat the remaining oil in a large frying pan over a high heat, and cook the chicken for about 2-3 minutes on each side. Remove from pan.

3. Cook the chorizo and chickpeas in the same pan, stirring for 2-3 minutes until they're golden.

4. Return the chicken to the pan, drizzle over the balsamic vinegar and simmer, covered for 5 minutes until the chicken is heated.

5. Stir through the tomato, chilli and parsley and serve!

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