Smoky chicken, chorizo and chickpeas

Cooking Meat Smoky chicken, chorizo and chickpeas

Youll love this colourful chicken, chorizo and chickpea recipe.

Lables: Low carb Low sugar Lower gi Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Place chicken, 1 tablespoon of oil, garlic, paprika and cumin in a bowl. Toss to coat. Cover with plastic wrap and refrigerate for 30 mins, to marinate.
  2. Heat remaining oil in a large frying pan over high heat. Cook chicken for 2-3 mins each side, until golden. Remove from pan.
  3. Cook chorizo and chickpeas in same pan, stirring, for 2-3 mins, until golden. Return chicken to pan with any pan juices. Drizzle over balsamic and simmer, covered, for 5 mins, until chicken is heated. Stir through tomato, chilli and parsley.

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600g Coles RSPCA approved chicken thigh fillets, chopped
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp ground cumin
250g Coles chorizo
400g can Coles brand organic chickpeas, rinsed, drained
1 tsp Coles brand balsamic vinegar
1 tomato, chopped
1 long red chilli, sliced
1/4 cup chopped parsley

Adv

Autors
Preparation time
40
Cooking time
20
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Meat
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