I do my weekly grocery shop at the Preston Market, which is full of incredible food and fantastic inspiration. Because it’s a market, you know you’re looking at great seasonal produce week after week, and a whole lot of regional foods from places like Greece, Italy, China and Vietnam. A stall that always gets my attention is one with a whole lot of cured meats and sausages; last week I grabbed a few chorizo sausages to make dinner with.
This is a great meal to make; with a few ingredients and about half an hour of your time, you can make a delicious and pretty healthy meal that’ll serve 6 people (or two for dinner with left overs for lunch for a few days!). If it’s not quite filling enough, you can also add a little rice or cous cous to make it a little more substantial.
To make 6 serves, you’ll need:
– 800g chicken thigh, chopped into bite-sized pieces
– 2 tbsp olive oil
– 3 garlic cloves, crushed (mortar & pestle works best)
– 2 tsp sweet paprika
– 2 medium chorizo sausages, halved length ways, then sliced
– 2 medium zucchinis, halved length ways, then sliced
– 2 x 400g tins of chickpeas
– 2 cups frozen peas, defrosted
– 3 large tomatoes, diced
– fresh parsley and balsamic glaze, to serve
To make it:
1. Place the chicken, oil, garlic and paprika in a large bowl or plastic tub. Mix to coat the chicken, and refrigerate for 30 minutes.
2. Heat a large fry pan over high heat, and cook the chicken for 5 minutes or so, until browned and cooked most of the way through. Remove from the pan and set aside.
3. Cook the chorizo, zucchini and chickpeas in the same pan, until the chorizo is golden and a little crispy. Then return the chicken to the pan, along with the peas. Cook for another few minutes, until the chicken is completely cooked through and the peas are warm.
4. Serve topped with fresh tomato, a little parsley and balsamic glaze.