Roast Chicken With Chorizo And Chickpea Stew - cooking recipe

Ingredients

1 tbsp olive oil
8 None chicken thigh cutlets
1 None red onion, cut into thin wedges
2 links chorizo, thinly sliced
1 (13.5 oz) can chickpeas, drained, rinsed
1/2 tsp smoked paprika
2 1/4 cups tomato puree
1 cup chicken stock
9 oz cherry tomatoes
5 oz green olives
1 tbsp red wine vinegar
2 tbsp fresh oregano leaves

Preparation

Preheat oven to 400\u00b0F.
Heat olive oil in a large frying pan over high heat. Cook chicken until browned all over. Transfer to a baking tray and season. Roast chicken for 30 mins, or until cooked through.
Meanwhile, place frying pan over medium heat. Cook onion and chorizo, stirring, until onion softens. Add chickpeas and paprika. Cook, stirring, for 1 min, or until fragrant. Add tomato puree and stock. Simmer for 5 mins, or until thickened slightly. Add cherry tomatoes and olives. Simmer for 10 mins, or until tomatoes begin to split and soften. Stir in vinegar and season to taste.
Add chicken, skin-side up, and any pan juices to the frying pan. Serve stew sprinkled with oregano.