Thursday, 20 December 2012

One Pot Dinner

I just have to share this recipe, I pulled it out of the BITE mag in the NZ Herald a while ago and finally got around to testing it last nite. YUMMY!

serves 4

2 T olive oil
4 whole chicken legs (I just used mixed portions x8)
100g chorizo sausage, thickly sliced
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 t cumin seeds
1/2 t smoked paprika
400g can chopped tomatoes in juice
1/2 c chicken stock (I used Vegeta stock, delish!)
400g can chickpeas, rinsed and drained

  1. Heat the oven to 180oC
  2. Heat 1 T oil in a large frypan over a medium-high heat and brown the chicken on both sides. Transfer to an ovenproof casserole dish. Brown the chorizo slices on both sides and add to the chicken.
  3. Lower the heat, add the remaining oil, onion and garlic and cook gently until the onion is soft, about 5 minutes.
  4. Stir in the cumin seeds and smoked paprika and cook for 30 seconds.
  5. Pour in the tomatoes and stock and add the chickpeas. Bring to the boil then pour over the chicken and chorizo.
  6. Cover and place in the preheated oven for 40 minutes or until the chicken is cooked. 
  7. Serve with plenty of rice to soak up all the sauce and raita (yoghurt, cucumber and mint sauce). 
  • If you are handy with sharp kitchen scissors or a knife, use a whole chicken and cut into 6 pieces.
  • I used my dutch oven for the whole process, just rested chicken on paper towels while cooking the sauce.
  • When capsicums come into season, deseed and dice and add to the tomato for extra sweetness.

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