Ch-icken, ch-ickpea and ch-orizo stew with cous cous

Since I had a rare Sunday off with no plans I decided to make a hearty meal that took longer than I am willing to put in on a weeknight.


  • 1kg chicken (breast or fillet), sliced
  • 200g potatoes, diced
  • 1 brown onion, finely diced
  • 2 chorizos, finely sliced
  • 300g spinach
  • 1 teaspoon crushed garlic
  • 1 can diced tomatoes
  • 1 can chickpeas
  • 100mL red wine
  • 600mL chicken stock and/or water
  • few bay leaves
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • salt to taste
  • 2 cups cous cous
  • tablespoon of butter

Makes 4 (don’t be confused by my photo, I made a double batch to freeze half for another meal)

Total time 2 hours

Other things you could do:

  • add mushrooms
  • substitute chickpeas for cannellini beans
  • substitute chickpeas for red kidney beans


  1. Brown off chicken in batches and put aside
  2. Sweat onions with garlic in pot for about 10 mins (I added half a red onion I had leftover in the fridge)
  3. Add red wine to pot and boil for 2  minutes
  4. Add potatoes, tomatoes, stock/water, bay leaves, sugar, paprika, salt and bring to the boil and simmer for 10 minutes
  5. Add chicken
  6. Partially cover and simmer for 45 mins
  7. Add spinach and chickpeas and simmer uncovered for 10 mins
  8. In another frypan, brown chorizo and set aside
  9. Bring 2 cups of water, pinch of salt (I used chicken salt but you can use normal salt) and olive oil to the boil
  10. Take the water off the heat and stir in 2 cups of cous cous
  11. Place lid on for 2 minutes
  12. Put cous cous back on the stove on a medium heat with a tablespoon of butter and ‘rake’ the cous cous with a fork
  13. Serve stew with chorizo and cous cous

You could easily substitute the cous cous with crusty bread or rice or even risoni.

This was a great hearty Sunday meal which would be perfect for the middle of winter.


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