Recipe

Spanish Chicken, Chickpea & Chorizo

main meal

Time2 hr

Yield4 portions

Energy365 kcal

Components0

Servings

Contents

Ingredients

5mloil, rapeseed
350gchicken breast, raw
1tspsalt
0.5tspspice, pepper
1tspspice, paprika, smoked
1wholeonion≈ 150 g onion
1fennel (bulb (125g/100g))≈ 100 g fennel
0.25tspsalt
60gchorizo
4clovegarlic
0.5tspherb, thyme, dried
0.5tspspice, paprika, smoked
15gflour, white
180mlalcohol, wine, white (for cooking off)≈ 176 g alcohol, wine, white (for cooking off)
250stock, chicken, low salt (ml (prepared/500ml))≈ 0.5 cube stock, chicken, low salt
120gchickpeas, dry
10gbutter
30mlherb, parsley, fresh≈ 7.8 g herb, parsley, fresh

Prep
1. Cut the fennel into wedges
2. Finely chop the onion
Chicken
1. Sprinkle the salt/pepper/paprika over the chicken
2. Cook over medium heat until done and browned
3. Remove
Saute the onion, fennel (wedges), chorizo, salt. Cook until softened and lightly browned.
Add the garlic, thyme, paprika, cook for 1 minute
Stir in the flour, cook until no longer dry, 1 minute
Stir in the white wine, stock and chickpeas, bring to a boil; simmer for 10 minutes until reduced to the right consistency.
Stir in the butter and parsley, cook until the butter is melted and the sauce is slightly thickened and glossy - 3-5 minutes.
Add the chicken back to the pan and serve once it’s at the right temperature.

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