Chorizo and Chickpea Stew with Chorizo-Stuffed Chicken

A Spanish-inspired stew featuring chorizo, chickpeas, and spinach, topped with crispy breaded chicken breasts stuffed with chorizo-flavored butter.

Chicken Dinner Chorizo Stew Spanish Chickpeas

Estimated Nutrition

Calories

1063.1

kcal / serving

4252.4 kcal total

Carbs

36.6g

per serving

146.4 g total

Fat

74.7g

per serving

298.6 g total

Protein

60.7g

per serving

242.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Dried Breadcrumbs

Dairy

110

Butter

softened

piece

Egg

free-range, lightly beaten

Fruits

0.5

piece

Lemon

juice only

dash

Lemon Juice

GrainsCereals

Plain Flour

LegumesPulses

400

Chickpeas

tinned, drained

Liquids

110

Chicken Stock

Meat

250

Chorizo

semi-cured, skinned, roughly chopped

150

Chorizo

cured, cut into thick slices

piece

Chicken Breast

boneless and skinless

NutsSeeds

clove

Garlic

finely chopped

tsp

Smoked Paprika

tbsp

Coriander Cress

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

piece

Onion

finely chopped

piece

Red Chilli

finely chopped

piece

Tomato

skinned, seeds removed, chopped

200

Chopped Tomato

tinned

300

Baby Spinach Leaf

Method

Coat the chicken in flour, egg, and breadcrumbs, then deep fry for 8-9 minutes.

Purée extra chorizo and butter with lemon juice and pipe into incisions in the chicken breasts.

Add onion, garlic, and chilli to the pan and fry until softened.

Preheat a deep fat fryer to 170°C.

Season with salt, pepper, and lemon juice until the spinach is wilted.

Simmer for 4-5 minutes before folding in the baby spinach.

Serve the halved chicken over the stew with oil and cress.

Stir in the paprika, then add tomatoes, chickpeas, and chicken stock and boil.

Fry the chorizo in a large saucepan for 3-4 minutes until crisp.