Roast chicken and chorizo stew
I regularly make this dish when I have leftover roast chicken. The spices in the chorizo add a tasty background flavour to the dish, and the vegetables provide some vitamins and fibre. Quite honestly, you can use any veggies you’ve got in your fridge or larder – for example beans, courgette, squash, sweet potatoes, broccoli and cabbage all work too. Serve with rice, pasta, boiled potatoes or just bread.
Ingredients
Method
- Cut the leftover roast chicken into bite sized chunks.
- Roughly chop the chorizo and onion.
- Heat a large, heavy-based pan and gently cook the chorizo and onion until the sausage releases its fat and onion softens.
- Chop the pepper and the carrot, add these to the chorizo. Put a lid on and sweat the veggies for 5 minutes.
- Add the cumin powder, stir through, then pour in the tomatoes and a drop of water. Bring to boil and simmer for 10 minutes.
- Drain the chickpeas add to the stew. Add the chicken bits and cook for about 5 minutes.
- Turn off the heat. Add the spinach and put the lid back on. Rest for 5 minutes, stir through the wilted spinach and taste. Season with salt and pepper if needed.
- Serve warm.