This is a recipe that I cook in my slow cooker time and time again, its pretty cheap as I use chicken thighs, its great if you are entertaining in the week as it just cooks itself when you are out. It makes great leftovers, either for the freezer or for lunches.
If it was just me and the Committed Carnivore for dinner then I would dish us up a big bowl after a cold dog walk, and curl up on the sofa with it, but if we were having friends over I’d serve with some crusty bread and a big bowl of wilted winter greens.
It’s also very easy to increase quantities if you have more people to feed, and could be done in a low oven if you don’t have a slow cooker.
- 6 to 8 chicken thighs
- 3 red peppers
- Half ring of chorizo
- 2 tins chickpeas
- 2 tins tomatoes (or 6 fresh and 1 tin)
- 1 large red onion
- 2 tsp smoked paprika
- 2 tsp mixed herbs
- 1 tsp cayenne
- Chop all the peppers, onion and chorizo into good sized chunks and put everything except the chickpeas in the slow cooker. Cook on low for at least 6 hours
- Remove the chicken, shred* and return to the pot along with 1 tin of chickpeas
- Liquidize 1 can of chickpeas (or mash as fine as you can) and stir into the pot (this will thicken it slightly)
- Depending on how thick your sauce is either
- If very thick add a bit of water and put lid back on for about 10 mins, just to warm the chickpeas through
- If sauce a bit thin turn slow cooker on high and leave the lid on for about 10 mins and it will thicken slightly
If you buy thighs with bones and skin, keep them and freeze them ready to make up a big batch of chicken stock when you have enough