We are keeping our health kick going and last night was no exception we are trying to keep sugar and carbohydrates to a minimum at the moment. Whilst looking through chicken thigh recipes I stumbled upon Davina McCall’s (who I love) one pot recipe. I love the addition of the kale so you get added vitamins and the chorizo really does add a pack of punch. In regards to the kale I am always hearing that it is really good for you but never really understood what this meant as I am just a home cook, however I came across Well-Being Secrets that explains the benefit’s really clearly and all their statements are proven scientifically so no confusions over whether the statements are true, I would definitely recommend a visit so you can check out it for yourself. I really enjoyed this dinner and Paulie doubled the liquid as we are only eating small portions we ate half and have frozen the other, this was definitely a winner winner chicken dinner and Paulie said it was so easy to make!
- 1 tbsp olive oil
- 4 chicken thighs
- 2 cooking chorizo sausages, sliced into rounds
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 1 x 400g cans of chickpeas, drained and rinsed
- 1 x 400g can of chopped tomatoes
- large sprig of thyme
- 400ml good chicken stock
- small bunch of kale, thickly shredded
- salt and black pepper
1 Preheat the oven to 200C/180C fan/gas 6.
2 Heat the oil in a large pan that also has a lid (or a casserole dish that can go on the hob). Add the chicken thighs and brown them thoroughly on both sides. Make sure the skin in particular is crisp and brown. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken.
3 Add the slices of chorizo to the pan and brown them for a couple of minutes on each side. Remove them from the dish and again drain off any excess fat. Add the onion to the pan and fry gently for 5 minutes, then add the garlic and cook for another minute.
4 Add the chickpeas and tomatoes, then stir well to combine. Tuck in the sprig of thyme, pour over the chicken stock and season with salt and pepper. Pile the kale on top of the chickpeas, then arrange the chicken and chorizo on top.
5 Put the lid on the pan and place in the oven for 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through