I have a serious soft spot for chorizo, so my ears pricked up when I was watching Saturday Morning Kitchen when the chef, James Martin said he was going to make chorizo and chickpea stew with chorizo stuffed chicken. I made it that day it is delicious! so much so I am making it again tonight. If you're a vegetarian the stew without the stock and chorizo would be just as tasty. Here are the ingredients you need:
- 250g/9oz semi-cured chorizo, skinned, roughly chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 1 tsp smoked paprika
- 2 tomatoes, skinned, seeds removed, chopped
- 200g/7oz tinned chopped tomatoes
- 400g/14oz tinned chickpeas, drained
- 110ml/4fl oz chicken stock
- 300g/11oz baby spinach leaf
- ½ lemon, juice only
- 2 tbsp extra virgin olive oil
- 3 tbsp coriander cress
- For the chorizo-stuffed chicken
- 150g/5oz cured chorizo, cut into thick slices
- 110g butter, softened
- dash lemon juice
- 4 chicken breasts, boneless and skinless
- 50g/2oz plain flour
- 2 free-range eggs, lightly beaten
- 110g/4oz dried breadcrumbs
- Heat a large saucepan and fry the chorizo for 3-4 minutes, or until crisp.
- Add the onion, garlic and chilli and fry for 2-3 minutes, or until softened.
- Add the paprika and stir until well combined. Place the tomatoes, chickpeas and chicken stock into the pan and bring to the boil.
- Reduce the heat and simmer for 4-5 minutes. Add the spinach and fold it through the stew.
- Return the mixture to the heat and season with salt and freshly ground black pepper. Cook for another minute to wilt the spinach, then season with lemon juice.
- For the chorizo-stuffed chicken, heat a deep fat fryer to 170C/340F. (CAUTION: Do not leave hot fat unattended.)
- Place the chorizo and butter into a food processor and blend to a purée. Add a little touch of lemon juice and black pepper, then spoon into a piping bag. Make an incision in the side of the chicken breast and pipe some of the chorizo butter into the chicken.
- Press the incision shut then dust with the flour. Prepare a plate of egg and a plate of breadcrumbs. Dip the chicken first in the egg, then the breadcrumbs. Place into the fat fryer and cook for 8-9 minutes, or until golden-brown and cooked through.
- To serve, cut the chicken in half carefully. Place the stew into a bowl and top with the chicken. Finish with a drizzle of extra virgin olive oil and scattering of cress.
|Used my 'posh' plates|