Spanish chicken and chorizo braise

Spanish chicken and chorizo braise

By
From
What's for Dinner?
Serves
4-6
Prep
20 mins
Cooking time
110 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
oil, for cooking
1.5kg skinless chicken casserole pieces
1 chorizo sausage, sliced
1 onion, diced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground allspice
pinch saffron threads
250ml see method for ingredients
500ml chicken stock
salt and freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
3 tablespoons chopped coriander leaves

Method

  1. Heat a large heavy-based saucepan over medium heat. Add a generous splash of oil and cook the chicken pieces in batches until golden brown all over. Transfer to a warm plate and cover to keep warm.
  2. Return the saucepan to the heat and add more oil if necessary. Add the chorizo and cook for 5–6 minutes, or until golden brown, stirring often. Set the chorizo aside with the chicken. If it has released a lot of fat, drain it away from the pan, then return the pan to the heat and cook the onion and spices until fragrant. Add the tomato purée and stock and bring to the boil. Return the chicken to the pan and season with the salt and pepper. Cover the pan and cook over a low heat for 1 hour 30 minutes.
  3. Check the seasoning, add the fresh herbs and serve with couscous.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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