Chicken with chorizo, chickpeas and kale

Original Recipe

Serves 4

Ingredients

• 1 tbsp olive oil
• 8 chicken thighs and/or legs, with skin and bone
• 2 cooking chorizo sausages, sliced into rounds
• 1 onion, sliced
• 2 garlic cloves, finely chopped
• 2 x 400g cans of chickpeas, drained and rinsed
• 1 x 400g can of chopped tomatoes
• large sprig of thyme
• 200ml good chicken stock (ideally home-made; there’s a recipe in the book)
• small bunch of kale, thickly shredded
• salt and black pepper

Method

1. Preheat the oven to 200C/180C fan/gas 6.
2. Heat the oil in a large casserole dish that can go on the hob. Add the chicken thighs or pieces and brown them thoroughly on both sides. Make sure the skin in particular is crisp and brown. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken.
3. Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the dish and again drain off any excess fat. Add the onion to the casserole dish and fry gently for 5 minutes, then add the garlic and cook for another minute.
4. Add the chickpeas (as many of them as you want) and tomatoes, then stir well to combine. Tuck in the sprig of thyme, pour over the chicken stock and season with salt and pepper. Pile the kale on top of the chickpeas, then arrange the chicken and chorizo on top. Season with salt and pepper again.
5. Put the lid on the casserole dish or cover it with foil and place the dish in the oven for 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.