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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!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 3 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 chicken thigh fillets
  • 1 grilled/roasted red pepper
  • 75 g cooking chorizo
  • 2 Tbsp chopped parsley
  • 2 Tbsp olive oil
  • 1 red onion
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tin plum tomatoes
  • 1 tin chickpeas
  • ½ cup black olives pitted
  • Chopped parsley and lemon juice to serve

Method
 

  1. Pat dry the chicken thighs, then roll them out onto a chopping board.
  2. Cut the pepper into 6 pieces - put these on top of the chicken.
  3. 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.
  4. Heat 2 Tbsp oil in a large casserole dish and fry the chicken on each side until brown, then transfer them to a plate.
  5. Finely slice the onion and chop the garlic.
  6. 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.
  7. Place the chicken in the stew, coat them with the sauce, then cover and simmer for about 30 minutes until the sauce has reduced.
  8. Add the olives, parsley and any remaining red pepper and warm through for a couple of minutes.
  9. Serve with a squeeze of lemon juice.