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Dinner with Rukmini
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Chicken with Chorizo, Chickpeas and Tomatoes
Introduction from Rukmini Iyer
This substantial stew gives you all the depth of flavour of a slow-cooked pot roast, but with the textural advantage of wonderfully crispy, golden chicken. All you need on the side for this dish is some really good bread to mop up the sauce. Anna and Daniel, who taste-tested this dish for me, suggest a nice glass of mazanilla sherry on the side.
Ingredients
Method
Preheat the oven to 160°C fan/180°C/gas 4. Place the onion, garlic, rosemary, chorizo, chickpeas and tomatoes in a roasting tin, and use the water to rinse out the tomato tin before pouring it in with everything else. Season well with sea salt and freshly ground black pepper.
Arrange the chicken thighs over the tomato mixture, and rub with the olive oil. Sprinkle with sea salt, then transfer to the oven and roast for 40 minutes.
Turn the heat up to 180°C fan/200°C/gas 6 and roast for a further 50 minutes, until the chicken is golden brown and cooked through. Taste the sauce, season as needed with sea salt and black pepper, and serve hot.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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