- 4 chicken breasts
- 300g chorizo ( preferably in sausage form but my local shop only had sliced today, it’s all good)
- 2 cloves garlic crushed
- 2 tsp cayenne pepper
- 2 tsp dry chilli flakes
- 1 red chilli sliced
- 3 medium white onions chopped
- 2 courgettes dices
- 1 each of red, yellow & green pepper diced
- 2 tbspn tomato paste
- 2 x 400g tins chick peas
- 3 x 400g tins chopped tomatoes
- Fresh basil x 1 bunch
- Salt & pepper to taste.
This is a cracking wee dish for this time of year.
Just as we’re starting to move into the slightly colder months, little one pot wonders really come in handy. This dish still has a lighter depth of flavour to that of a boeuf bourguignon or a goulash, so if the temperatures don’t plummet (and hopefully they won’t) it’s still worth a rattle.
This is a great way of using up any chickpeas you’ve got stored in the cupboard and tomatoes that are on the way out, and since it’s a perfect time of year for squash there’s no better moment to make this dish.
I made a big pot for 8 to 9 people. You can split everything in half for a family of 4 to 5, or you can freeze individual portions for a quick post work dinner.
Get your gear together
Heat a heavy based non-stick pot, add some oil & sear the chicken. Then add the garlic, cayenne, & chilli flakes.
Add the chorizo once the chicken is sealed, cook for 3-4 minutes.
Then add the onion, peppers, fresh chilli & season.
Cook until the vegetables are slightly softer & add the chick peas.
Then stir in the chopped tomatoes (if you have any over-ripe tomatoes add them now too).
Stew on a medium heat for 20 minutes then add the courgettes.
Add the tomato paste, stew for approximately 30 minutes.
Adjust the seasoning & serve with some crusty bread & fresh basil.
This is one that’s going to be on our winter rotation for sure, try it out and let us know how you get on!