Thursday, 23 May 2013

Spicy Feast

Ooh yes! This week Cellardoor made a hot-pot full of spice, warmth and exotic flavours: our Moroccan and Spanish cuisine inspired dish of chicken and chorizo. It looks complicated but all that’s really required is to chuck what’s available into a pot and cook and serve up a mighty feast for you and your friends. 

Serves 4 

8 chicken drumsticks (skinned) 
170g chorizo sausage (chopped) 

2 onions (chopped) 
2 carrots (chopped) 
2 celery sticks (chopped) 
3 garlic cloves (peeled) 
1 tin of tomatoes (chopped) 
1 tin of kidney beans 
1 glass red wine 
1 tsp paprika 
1 tsp cinnamon 
½ tsp ground chilli 
 3 tbsp olive oil 
Salt and pepper 
½ pint chicken stock 
1 juice of freshly squeezed orange juice 

Side dish 
1 lemon 
Plain yoghurt 
1 courgette (chopped and gently fried) 
Handful of mint 
1 tbsp olive oil 
Salt and pepper 

- Heat the oil in a large cooking pot or pan with a lid. Add the chicken pieces and fry until they are a light brown colour. 
- Add the onion, spices, heat a while and then add the stock, the celery, carrot, garlic cloves, orange juice and wine. Heat and bring to the boil. 
- Add the chorizo, kidney beans and tomato and simmer for 35-40 mins. 
- Make the couscous as the packet instructs you to, then add olive oil, seasoning and then add the lemon juice, courgette and mix. Add the yoghurt and mint on top. 
- Make sure you have some bread to hand to soak up the sauce.

By Melodie Walter

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