Serves: 6

Chicken, chorizo, and chickpeas casserole

FG 16 | CC 22

Calories: 567 kcal
Chicken with chorio and kale PNG


  • 1. Preheat the oven to 200C / 180C Fan / Gas Mark 6.
  • 2. Heat the oil in a large casserole dish.
  • 3. Add the chicken thighs or pieces and brown them thoroughly on both sides.
  • 4. Make sure the skin in particular is crisp and brown.
  • 5. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken.
  • 6. Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side.
  • 7. Remove them from the pan and again drain off any excess fat.
  • 8. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.
  • 9. Add the chickpeas and tomatoes and stir well to combine.
  • 10. Pre-heat the chicken stock for about 3 minutes (but do not boil)
  • 11. Pour the chicken stock over the casserole, add thyme and season with salt and pepper.
  • 12. Pile the kale on top of the chickpeas, then arrange the chicken and chorizo on top.
  • 12. Season again.
  • 13. Put the lid on the casserole dish and place the dish in the oven for 20 minutes.
  • 14. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.