Allergy Mums / Support for families with allergies

publication date: Oct 18, 2014

Chorizo Chicken

Chorizo Chicken

We love slow cooked dishes; there is something special about the way the chicken falls off the bone when you use a slow cooker. Set it off 6-8 hours before you want to eat so the only last minute 'dinner rush' is mashing potato's and grabbing a bag of salad!

This recipe uses chicken thighs...that's because we love dark meat, rather than breasts. It also has green olives in it, but I think black would work too (Molly hates black olives so I've never given it a go...). If you want to do this in the oven then increase the stock by 300 ml, do everything else in the same manner but once everything is in the casserole bring to the boil, then pop in an oven at 190°C, 375°F  and cook for 1 hour 30 minutes. Check it from time to time and add more stock if needed.


8 chicken thighs

1 large onion, or 2 medium onions chopped up

2 minced cloves of garlic

2 preserved lemons (if you don't have these then use the zest of one lemon instead)

1 tin chopped plum tomatoes

600 ml chicken stock

Thumb size piece of ginger - grated

pinch of saffron threads

1 tsp ground ginger

1 tsp turmeric

1/2 tsp ground cumin

100 g chopped up or sliced chorizo

150 g sliced green olives

2 tbsp non-dairy margarine plus 2 tbs flour


Grab a heavy bottomed pan and put in a couple of tablespoons of oil. Brown the chicken thighs in batches - don't overcrowd the pan or have the pan too hot or you'll end up with burn bits attached to the bottom of the pan. Move the chicken to the slow cooker as you go.

Once the chicken has been browned, add the onions to the pan and fry until coloured around the edges - then add in the spices and garlic and cook for a minute or two. Add a bit of the stock to the pan and scrape up the nice brown bits from the bottom of the pan. Add this mixture to the slow cooker.

Take the preserved lemons, discard the flesh and finely chop. Add the lemons, plum tomatoes, olives, grated ginger to the slow cooker.

Take the sliced chorizo and briefly fry in a little oil - add to the slow cooker.

Grab a pot - add the margarine, let it melt, then add in the flour. Whisk so that you have a paste. Slowly add the stock to this whisking all the time. Once all the paste is incorporated then add to the slow cooker. 

Leave to cook on low for 6-7 hours, on high for 3-4 hours.

Serve with rice or mash and a nice green salad.




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