Ingredients: |
Ingredients: Olive oil, 2 glugs
1 red onion, sliced, diced, doesn't matter
3 cloves of garlic, (see above)
Some chorizo roughly chopped
Tin of chopped tomatoes
1 tsp fennel seeds
Tomato puree (a squidge)
Handful of fresh herbs, chopped up (sage, thyme and basil work well)
a bit of ground cumin
Paprika
Chicken thighs BONE IN SKIN ON!
Bottle of red. Decent plonk, don't skimp
400g tin of chickpeas
Handful of olives
OPTIONAL:
Red pepper
Green pepper
Any coloured pepper, really
Celery
Fennel Bulb
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Directions: |
Directions:Oven on at 180º C Open wine. Pour glass. Drink.
Pan on, medium heat with oil in it. (don't burn the oil for flip sake). Chorizo in the pan (don't burn the chorizo for flip sake). Add the fennel seeds and sizzle for twenty seconds. Add the red onion, garlic and celery if you've decided to use it (you should have). Dudes! Once you put that veg in, give it 10 seconds and then get your head over the pan and breathe in that sweet, sweet smell! THAT is what cooking is about! Turn down the heat and slowly cook for about 10 mins. Take your time. Don't rush this stage! Add the rest of the veg if you can be bothered. Squidge some tomato puree in and stir. Add the cumin and paprika.
Drink more wine.
Add the chopped tomatoes with some of your red wine and simmer. Add the chickpeas and olives. Add the herbs.
Brown the skin side of the chicken thighs in a frying pan with plenty of oil. Place the chicken thighs on top of the tomato sauce and nestle in so that the skin side in protruding and shove it in the oven for 40 mins or so until the chicken skin has gone crispy. Serve with rice or cous cous or something. Chips? Probably not chips. |
This recipe for Chickeny Goodness is from