Chicken, Chorizo & Butterbean Stew Recipe

Chicken, Chorizo & Butterbean Stew (Serves 4)

A flavoursome, family meal with the essence of Spain...

Ingredients: 500g Chicken Breast (Diced)
                          150g Chorizo (Diced)
                          1 Onion (Peeled & Sliced)
                          1 Bay Leaf
                          4 Sprigs of Thyme
                          100g Roasted Red Pepper (Sliced)
                          1 Tablespoon Paprika
                          Pinch of Saffron
                          150g Passata
                          3 Cloves of Garlic (Peeled & Finely Chopped)
                          350ml Chicken Stock
                          200g Butterbeans
                          A Small Handful of Parsley (Roughly Chopped)

Method:

1. In a large casserole pan, sweat off the onion, garlic, bay leaf, thyme and chorizo in a tablespoon of vegetable oil on a medium heat for 5-10 minutes.

2. Once the onions have softened, add the diced chicken breast and seal off the outside of the chicken.

3. Add the roasted red pepper, paprika, saffron, passata and stock. Bring up to a simmer, than down the hob to a low-medium heat. 

4. Leave to cook for 20 minutes, before adding the butterbeans.

5. Cook for a further 20 minutes, so the chicken and butterbeans are cooked through and the sauce has thickened.

6. Take the stew off the heat, before seasoning to taste with salt and ground black pepper. Than stir in the chopped parsley.

7. Serve immediately.
                          
                          
                          
    

Chicken & Chickpea Curry Recipe

Chicken, Mushroom & Chickpea Curry (Serves 4)

An aromatic and earthy curry, with a large depth of flavour... 

Ingredients:   500g Chicken Breast (Diced)
                           1 Onion (Peeled & Finely Sliced)
                           1-2 Red Chilli(s) (Finely Sliced)
                           1 Tablespoon Garam Masala
                           1 Teaspoon Ground Turmeric
                           1 Teaspoon Ground Cumin
                           1 Teaspoon Ground Coriander
                           6 Cardamom Pods (Crushed & Tied in Muslin)
                           Thumb-Sized Piece of Ginger (Peeled & Finely Sliced)
                           4 Cloves of Garlic (Peeled & Finely Sliced)
                           100g Mushrooms (Sliced)
                           150g Passata
                           400ml Chicken Stock
                           400g Canned Chickpeas (Drained)

Method:

1. In a large casserole pan, sweat the onions, garlic, ginger, mushrooms and chilli(s) on a medium heat for 5-10 minutes until the onion has softened.

2. Add all your spices and cook for a further 1 minute before adding your diced chicken breast.

3. Once the chicken is evenly cooked (after 3-4 minutes), add the passata and chicken stock. Bring to a simmer and turn down the hob to a low heat.

4. Cook for a further 20 minutes before adding the drained chickpeas. 

5. After another 25 minutes of cooking, season to taste with salt and ground black pepper. Discard the cardamom pods and serve immediately.