Chicken & Chorizo Casserole

* receipe adapted from Janet Hornby's "What to Cook and How to Cook it"

Ingredients:
500g boneless chicken thighs (around 5-6pc) - cut into cubes and season them with salt and pepper and a little bit of cornflour
150g chorizo (or 1 piece) - sliced
1 onion - sliced
2 garlic cloves - sliced
1 red pepper - sliced
1tsp ground cinnamon
2tsp paprika
1tsp thyme
3 tbsp dry white wine
1 can tomato - chopped with its sauce
1 can chick peas - drain water in can
200ml chicken stock
handful pf parsley or basil (whichever you prefer)

How to make:

1. Heat some olive oil on pan and add chorizo until the red oil has been released. Remove chorizo to a bowl for later use.

2. Fried chicken in the same pan until done and remove to bowl for later use.

3. Add some more olive oil to the pan and stir fried the onion, garlic and red pepper until softened. Keep stirring.

4. Splash in the wine until all evaporated, then add the tomatoes and stock and let it simmer for around 15 min until the sauce has thickened.

5. Add the chicken, chorizo and chick peas back to the pan, then the cinnamon and paprika and simmer for around 5-10min.

6. Check seasoning and add sea salt and black pepper to your tasting. Lastly, break the basil or parsley leaves by your hand and add to pot and remove all to a serving casserole pot or dish. Drizzle with extra virgin olive oil and serve piping hot!

Enjoy! Best serve with pasta and bread!