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    Chicken and Chorizo Stew

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    Chicken and Chorizo Stew

    This is gorgeous eaten with a simple pilaff and cucumber yoghurt.

    Serves: 6


    • 1 onion, finely chopped
    • 1 clove garlic, finely diced
    • 3 tablespoons olive oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon smoked sweet paprika
    • 200g chorizo sausage, peeled and thickly sliced
    • 1 organic chicken, cut into 6 pieces
    • 400g can chopped tomatoes
    • 400g chickpeas, soaked for 24 hours, then boiled until half-cooked
    • 1 bay leaf
    • Salt
    • Ground black pepper


    1. Sauté the onion and garlic in the oil until soft. Stir in the cumin and paprika and fry for a few seconds before adding the chorizo.
    2. Fry until lightly coloured, then add the chicken, turning the pieces to ensure they are evenly coloured. Stir in the tomatoes, chickpeas, bay leaf and, if necessary, a little water. Season to taste and simmer gently for 40 minutes.

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