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. 

Ingredients 

Serves 4 

Main 

8 chicken drumsticks (skinned) 

170g chorizo sausage (chopped) 

Marinade 

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 

Couscous 

1 lemon 

Plain yoghurt 

1 courgette (chopped and gently fried) 

Handful of mint 

1 tbsp olive oil 

Salt and pepper 

Method 

- 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