Davina McCall’s Chicken with Chorizo, Chickpeas and Kale
Cooking Time
Ingredients
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Ingredients
1 tbsp Olive oil
8 Chicken thighs or other pieces, with skin and bone
2 Cooking chorizo sausages, sliced into rounds
2 Garlic cloves, finely chopped
1 Onion, sliced
g ans of chickpeas, drained and rinsed
g Can of tomatoes, drained
ml Chicken Stock
1 Large sprig of thyme
Small bunch of kale, thickly shredded
Salt and black pepper
Method
1
Step 1
Preheat the oven to 200°C / 180°C Fan / Gas 6
2
Step 2
Heat the oil in a large casserole dish. Add the chicken thighs or pieces and brown them thoroughly on both sides. Make sure the skin in particular is crisp and brown. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken.
3
Step 3
Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the pan and again drain off any excess fat. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.
4
Step 4
Add the chickpeas (as much of them as you want) and tomatoes and stir well to combine. Tuck in the sprig of thyme, pour over the chicken stock and season with salt and pepper. Pile the kale on top of the chickpeas, and then arrange the chicken and chorizo on top. Season again.
5
Step 5
Put the lid on the casserole dish and place the dish in the oven for 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.
Ingredients
1 tbsp Olive oil
8 Chicken thighs or other pieces, with skin and bone