There are plenty of times after busy days at work that I really can’t think of what to cook for dinner. Lacking Inspiration and planning happens a lot in our home, something that we’re working on. Sometimes I can open the fridge like I did the other day and saw ingredients that inspired me to make a chicken and chorizo casserole.
I had half a bag of spinach that desperately needed using up, so determined not to waste it, I had a quick scout around for what else I could find in the fridge and came up with skinless chicken thighs, chorizo and found some chick peas in the cupboard. Chicken and chorizo casserole was born.
I love cooking with chorizo, more for the flavour than anything else, and when coupled with chicken, it’s a match made in heaven. I struggle to get pulses and beans into the family in meals, but I knew that chickpeas would be lost in the stronger flavours in the recipe.
- chicken thighs, cubed
- chorizo, sliced
- can of chick peas, drained
- 1.5 pts stock, chicken or vegetable
- 1tbsp cornflour to thicken
- Add the chicken and chorizo to a hot pan and brown in chorizo fat.
- Add chickpeas and stock
- Simmer for ten to fifteen minutes or until chicken is cooked through.
- Add cornflour to thicken sauce
- Add spinach two minutes before removing from the heat.
I was impressed at how quick and simple this chicken and chorizo casserole was to prepare and cook. It has turned out to also be a meal that tastes just as good if not better the next day when reheated. I struggle with ideas on what to take to work for lunches, but this chicken and chorizo casserole works well in my food flask. If you like this recipe check out other recipes on the blog for inspiration.