Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil
- 100 g | 3 1/2 oz cubed chorizo
- 2 red onions (sliced)
- 2 large garlic cloves (sliced)
- 400 g | 14oz tin chopped tomatoes
- 500 g | 1lb 1oz skiness chicken thighs or breasts (sliced)
- 400 g | 14oz tin brown lentils in water
- 120 ml | 1/2 cup chicken stock
- 2 tbsp black pitted olives (sliced)
- salt and freshly ground pepper
- pinch dried chilli flakes
- fresh oregano or thyme to garnish
- crusty bread to serve
Instruction
- Heat the oil in a large frying pan and fry the chorizo for a couple of minutes until it starts to colour.
- Add the onions and garlic and cook over low heat for 5 minutes, stirring frequently.
- Add the chicken, increase the heat slightly and cook for 5 minutes until it starts to colour.
- Add the tomatoes, lentils, stock and olives. Bring to a simmer, cover and cook for 10 minutes.
- Take the lid off and cook for a further 5-7 minutes until the chicken is cooked through.
- Check the seasoning and add pepper and salt, if needed.
- Serve garnished with a pinch of dried chilli flakes and a few sprigs fresh oregano or thyme. Make sure to offer some crusty bread on the side and maybe a glass of red wine.