GRILLED CHICKEN WITH CHORIZO & CHICKPEA STEW
SERVES 4
INGREDIENTS
• Olive Oil
• 200g ( 7oz ) Hot Chorizo , sliced
• 2 Shallots , peeled and finely diced
• 4 Garlic peeled and sliced
• 2 teaspoons of Thyme Leaves
• 1 Tin of Chopped tomatoes
• 1 tablespoon of Tomato puree
• Chicken stock
• 2 Tins Chickpeas , drained and rinsed
• 2 Large Handfuls of finely chopped parsley
• 150ml ( 1 / 4 Pint ) Chicken Stock
• 4 Supremes of corn fed chicken skin on
• Sea Salt and Freshly Ground Black Pepper
METHOD
In a sauté pan , heat a little oil , sauté the chorizo for about 2 minutes , add the shallots , garlic , thyme and cook for a further to minutes to 2 minutes , add the tomatoes and stock . Bring to a simmer and cook for about 15 minutes . Meanwhile , preheat a grill pan , season the chicken brush with a little oil , when the pan is hot , grill the chicken skin side down for about 6 minutes , turn and cook for a further 3-4 minutes or until cooked . Remove and keep warm . Add the chickpeas and parsley to the stew ; bring to the boil and simmer for about 3 minutes , stir and season . Pour into a warm serving bowl serve with the chicken .
As a general guide a 1 – 1.2kg chicken will take 1 hour and 15 minutes to cook at 200c ( 160c if fan assisted ). To test whether the bird is cooked , pierce the thigh or the drumstick to the bone with a sharp pointed knife . If the juices run clear and free of blood , or the joints sever easily when pulled , the chicken is ready for serving .
Fresh uncooked poultry should be used within two to three days of purchasing provided it has been kept in a refrigerator .
Once cooked it should be kept in the refrigerator , loosely wrapped and used within a few days . The meat also freezes well when cooked .
When thawing frozen poultry it is best to do it gradually in the refrigerator , allowing about 15 hours for a 1.3kg chicken . It is not advisable to defrost in water .
Chickens can often be sold under different names , normally according to their age and weight .
• Poussins – Baby chickens 4-6 weeks old , can weigh up to 900g , but most usual are around 500g . Ideal for individual portion roast chicken or split ( spatchcock ) for barbequing .
• Broilers – Small birds 1.1 – 1.6kg – these are used mostly for frying or grilling ( especially by high street chicken chain restaurants ).
• Roasting Chickens – usually young cockerels or hens weighing from 1.7 – 2.3kg ideal for roasting , portioning for grilling or frying .
• Boiling Fowl – Older , tougher birds weighing up to 3.2kgs , usually cooked slowly in stews and casseroles .
DID YOU KNOW ?
A Capon is a castrated young domestic cock , castrated in order to become fatter and tastier for table use . It is no longer legal to produce capons in Britain , where they had sometimes been used as a Christmas bird instead of turkey . wirrallife . com 31