I need to admit right away that there isn’t terribly much skill involved in this recipe. In fact all you need to get it right are some chopping skills and a good dollop of patience. Although it’s an easy recipe, it’s not a quick one. In fact it does take quite a bit of time, but when it’s a blustery, rainy day outside it is a recipe that is very soothing, both to prepare and to eat. You know how stress reliving punching a punching bag and imagining your boss/landlord/noisy neighbour/the guy who cut you off on your way to work’s face can be. Well with this recipe there is an awful lot of chopping and trust me imagining the face of you boss/landlord/noisy neighbour/the guy who cut you off on your way to work under your knife is ENORMOUSLY stress busting.
- 6 chicken thighs
- two small chorizo sausages
- 2 tins of chopped tomato
- 1 tin of chickpeas
- 2 onions
- a few garlic cloves (to taste)
- 2 leeks
- 2 stalks of celery
- 3 carrots
- 1 red pepper
- 3-4 courgettes
- olive oil
- salt, pepper and smoked parika
- Fresh Thyme (to taste) and a Bayleaf or two.
Cook on both sides for ten to fifteen minutes until the juices from the chicken clear and the skin is golden and crispy. Remove the chicken from the pan, but leave the oil that has been rendered from the chicken in the pan.
Chop the garlic into really fine pieces and then add both the onion and the garlic to the wok with the chicken oil and cook over a low heat until soft and translucent. This should take about 5-10 minutes (Did I remember to mention the patience as well as chopping skills needed for this ? )
Serve with rice, cous cous or mashed potato! Enjoy.