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