Chicken and Chorizo Stew

Written by Sophie

This one is a really easy one-pot dinner which can be eaten with any side dish you fancy….a group of us had it and the boys had mashed potato and the girls had cauliflower mash.  It’s also a perfect ‘batch’ meal so you can freeze portions if you have left overs.

Ingredients (for 6 portions)

  • 8 turkey thighs (sinless & boneless and chopped into medium sizedpieces)
  • Chorizo ring (skin removed and chopped into small chunks)
  • 1 tsp olive oil
  • 2 tsp paprika (smoked if possible)
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp tumeric
  • 1/2 tsp cayenne pepper (optional – and can add more if you want it spicier)
  • 1 1/2 large onions chopped (or 2 small/medium)
  • 3 garlic cloves
  • 1 can chickpeas
  • 500ml stock (having homemade chicken stock really makes this dish!)
  • 700g pasatta
  • 1-2 tbsp garam/chickpea flour if needs thickening


Heat the oil and fry the chorizo to release the oils and so that the chunks crisp up slightly (this actually helps it to become more tender once it’s in the stew)

Remove the chorizo and put the chicken pieces into the oil until the outsides are sealed.

Remove then, and then fry the onion and garlic for a couple of minutes, add the spices and then make sure the onion and garlic are well covered,

Add the stock, passata and chickpeas, mix well and bring to the boil, then reduce heat and let the mixture simmer.

After about 15 minutes add the chorizo and chicken back into the mixture and simmer for 30-35 minutes.

Meanwhile prepare the cauliflower mash or mash of choice.  To make cauliflower mash you literally just boil the mini trees and then use a blender or food processor to turn them into mash.  You can use a bit of butter and/or milk if you like and season with salt and pepper.

Once the stew has been simmering for a while, check the thickness of it, and based on your preferences if the sauce is too runny then the best thing to thicken it with is chickpea/gram flour!  If you don’t have this then other gluten-free flours are also suitable.

Once you’re ready to serve, garnish with a bit of coriander if you’re a fan!

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