Caught up with my friend Paul yesterday. I was in need of some inspiration on what to cook for dinner and have found that markets are the best places for this, so we headed over to Borough Market for what I can only describe as a ‘feast for the eyes’. There were lots of stalls selling a variety of produce; cheeses, olive oils, ostrich burgers, chorizos, seafood and so on.
Decisions, decisions…
You build up quite an appetite wondering around all the stalls and I needed a snack, but for some reason I found it difficult to decide what to eat, too much choice most probably. In the end I went for the quinoa burger from The Veggie Table. It was tasty, but there was such an abundance of raw vegetables in the salad that it felt like I was chomping forever.
Quinoa burger from The Veggie Table
After the hardcore work-out in my mouth and having looked at all the stalls, I was now inspired and decided on a recipe for chicken with chorizo stew. Below is what I bought from the market, I already had the other ingredients at home.
I must confess that I also bought a coffee and walnut cake, but…er, I ate it before taking a decent picture.
Chicken and Chorizo Stew
Tasty, spicy, chicken and chorizo
Ingredients
- 4 free range chicken drumsticks (thighs are also good, but not breast as it’s easy to dry out and not as flavourful)
- can of cannellini beans
- 1 chorizo
- 1 heaped tsp of smoked paprika
- 1 large onion sliced
- 1 green bell pepper
- can of tomatoes
- handful of fresh tomatoes
- 1 tsp of olive oil
- 2 cloves of garlic
- 175ml of white wine
- 250ml of chicken stock
- 1 bay leaf
- sprig of thyme
- parsley
- pinch of sugar
- 1 tsp salt
- 1 tsp black pepper
Directions
- Step 1 Put the olive oil a large frying pan (with lid). Season the chicken with half the salt and pepper and paprika, place in pan and brown on all sides. Remove chicken form pan and set to one side.
- Step 2 Slice and add chorizo to the pan that you’ve just browned the chicken in and fry for 3 mins over a medium heat. The oils from the chorizo should soon ooze out, turning the oil into a reddish colour. Add onions, pepper, thyme, bayleaf, fry until softened. Return chicken to pan, turn up heat to max and add the wine, reduce till liquid has evaporated, then add stock, sugar and canned tomatoes and fresh, reduce heat to a simmer. Cover and leave to cook for 45mins.
- Step 3 10 mins before end add the cannellini beans. Just before serving chop the parsley and sprinkle over dish. Serve with a crusty type bread, I’ve gone for olive.
That veggie pattie looks uh-mazing!
Yeah, it was pretty good.
Simply delicious… The food and the company!
Tash, I think I am going to give this one a go this weekend – you really are helping me get more confidence in the kitchen. Will let you know the outcome.
Maria
Great news, please do and keep it up – the more you do the easier it becomes.