Chicken & Chickpea Stew

Chicken & Chickpea Stew

Ingredients:
Carrots – 1 lrg or 2 medium
Potatoes – about 500g’s
Chicken Pieces or fillet
1 Tbsp Plain Flour
Sea Salt
Ground Black Pepper
Olive oil
5-6 Garlic Cloves, crushed
1 Tsp paprika
2 Bay Leaves
100ml Dry Sherry
Water/stock about 250ml - ish
Large can drained Chickpeas, rinsed
2 Chorizo Sausages, mild or hot
Handful of flat leaf parsley chopped

Method:
In a dry pan, cut up the chorizo sausage and fry dry on a low-ish heat until cooked or browned.

Keep the oil in the pan from the sausage. Dust chicken with flour and season with the salt & pepper. Using the oil from the sausage (adding 2 tbsp olive oil if need be heated) add the chicken and cook until brown. Remove and add the garlic (the more the better) peeled carrots & potatoes, paprika, bay leaves, salt & pepper and give it all a good stir. Add the chicken and heat it all up until frying high, not for long. Add the sherry & water/stock and bring to the boil then cover, lower the heat and simmer down for around 20 mins.

Add the chickpeas, cook for a further 10 mins until chicken is tender (can be cooked for ages if you like it really soft). Add the chorizo to the stew, this can be done at the very end but I would add it at the same time as the chicken. Stir in the parsley and serve with either crusty bread, garlic mash or basmati rice.. Hmmm, wash it all down with a nice glass of Sauvignon Blanc or Semillon.