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
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