Friday, 20 January 2017

Feed 4 for £10: Chicken, Chorizo and Chickpea Casserole

"I don't cook, it's too expensive!"

How many of us have either said or heard those words? Well, the idea of this series is to try and teach you that actually it's not all that expensive, and there's no shame in buying own-branded items. 

Now admittedly, the first shop is always the more expensive one - you've got oil, herbs, spices, stock cubes, the works. But if you already have the basics in your cupboard then you're off to a flying start!
This is one of my all-time favourite recipes, and the fact that it only takes about half an hour to make just adds to my list of reasons to include it here!
  • 2 tbsp oil (£0.03)
  • 500g chicken thighs (£3.50)
  • 1 onion, sliced (£0.16)
  • 1 garlic clove, sliced (£0.03)
  • 2 carrots, chopped (£0.12)
  • 1 celery stalk, chopped (£0.03)
  • 1 red chilli, deseeded and chopped (£0.10)
  • glass of red wine (£1.30)
  • 275g chorizo, chopped (£2.50)
  • 1 can of chopped tomatoes (400g) (£0.31)
  • 200ml chicken stock (£0.03)
  • 400g can of chickpeas, rinsed and drained (£8.61)
As you can see, I have included the approximate price per ingredient if this shop was done at Tesco, coming to a total of £8.61 - a mere £2.15 per person for a very filling evening meal! Now, we get on to how to make it...
  1. Heat half the oil in a large pan. Lightly brown the chicken thighs before removing them from the pan and keeping them warm somewhere – I tend to put them in the oven at the lowest temperature possible, as long as they stay warm. Please note that if using chicken thighs with the bone still in, this will take slightly longer than thighs without the bone!
  2. Add a bit more oil to the pan, before adding the onion, garlic, carrots, celery and chilli. Cook this for approximately 5 minutes. Add a splash of your red wine (but not all of it!) and simmer until reduced by a half.
  3. While doing this, in another pan heat the rest of the oil and fry the chorizo for 2-3 minutes. Pour in the rest of the glass of wine and cook until the chorizo is crisped.
  4. Pour the chopped tomatoes into pan containing the vegetables and bring to the boil for 5 minutes. Add in the chicken stock and return to the boil.
  5. Now add your chicken, chickpeas and chorizo and simmer for 20-25 minutes, or until the chicken is fully cooked.
  6. Serve as is, or with some crusty bread if you feel it necessary!
So there you have it - the first of our Feed 4 for £10 recipes. If you do have a go at making this yourself, let us know how it goes!


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