Ingredients

The following ingredients have 7 Servings
  • 225g/8oz dried chickpeas, soaked overnight in plenty of cold water
  • 1 tbsp oil
  • 500g/1lb 2oz chicken thighs
  • 125g/4½oz piece of chorizo, cut into bite-sized chunks
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 2 tsp ground coriander
  • 100ml/3½fl oz dry sherry (optional)
  • 1 x 400g/14oz can chopped tomatoes
  • 200ml/7fl oz chicken stock
  • salt and freshly ground black pepper
  • extra virgin olive oil
  • toasted flaked almonds

Instruction

  • Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain.
  • Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp.
  • Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil.
  • Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
  • Serve topped with flaked almonds and a swirl of olive oil.