Hello again everyone! How are you all doing?

I was dozing off last night when I realised it’s been almost a fortnight since I was snapchatting about the dinner I made for my friends, and I forgot to share with you how to make it. This is one of my favourite meals for at this time of year. Considering I’m not a fan of stews, Mum always made this for me and Rachel as an alternative and it has now become a top dinner in the flat. Just realised I haven’t shared what it is with you! Chicken, chorizo and chickpea casserole. It’s simple to make and you can change things up if you want.

Ingredients:

• 2 tbsp oil
• 500g chicken thighs
• 1 onion, sliced
• 1 garlic clove, sliced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 red chilli, deseeded and chopped
• glass of red wine
• 275g chorizo, chopped
• 1 can of chopped tomatoes (400g)
• 200ml chicken stock
• 400g can of chickpeas, rinsed and drained

Method:

1. Heat half the oil in a large pan. Lightly brown the chicken thighs before removing them from the pan and keeping them warm somewhere – I tend to put them in the oven at the lowest temperature possible.
2. Add a bit more oil to the pan, before adding the onion, garlic, carrots, celery and chilli. Cook this for approximately 5 minutes. Add a splash of your red wine (but not all of it!) and simmer until reduced by a half.
3. While doing this, in another pan heat the rest of the oil and fry the chorizo for 2-3 minutes. Pour in the rest of the glass of wine and cook until the chorizo is crisped.
4. Pour the chopped tomatoes into pan containing the vegetables and bring to the boil for 5 minutes. Add in the chicken stock and return to the boil.
5. Now add your chicken, chickpeas and chorizo and simmer for 20-25 minutes, or until the chicken is fully cooked.
6. Serve with chopped parsley and crusty bread!

The ingredients above serve for 4 people. It’s really easy to cook, and can appear so impressive!

Let me know if you make it and what you think of it! Have a great weekend!

Ktkinnes xx