Chorizo stuffed chicken thigh stew
This chorizo stuffed chicken thigh stew is perfect for laid-back dinner parties or family get-togethers. Although it takes an hour to make, it’s really hearty, warming and flavoursome. Serve it with rice, flatbread or rustic bread and a crusty salad and you’ll have a lovely meal that will please young and old!
Ingredients
Method
- Pat dry the chicken thighs, then roll them out onto a chopping board.
- Cut the pepper into 6 pieces – put these on top of the chicken.
- Thinly slice the chorizo and put 2-3 slices on top of the pepper, together with a couple of pinches of chopped parsley. Roll the thighs up and secure them with a skewer or sew the edges together with thread. Season with salt and pepper.
- Heat 2 Tbsp oil in a large casserole dish and fry the chicken on each side until brown, then transfer them to a plate.
- Finely slice the onion and chop the garlic.
- Heat the remaining oil, add the remaining chorizo, onion and garlic. Gently sauté until the onion is soft and the chorizo is golden. Add the spices, stir for a few seconds, then add the tinned tomatoes. Rinse the tin with water, pouring it into the stew. Add the tinned chickpeas, season with salt and pepper and stir.
- Place the chicken in the stew, coat them with the sauce, then cover and simmer for about 30 minutes until the sauce has reduced.
- Add the olives, parsley and any remaining red pepper and warm through for a couple of minutes.
- Serve with a squeeze of lemon juice.