Chicken and chorizo stew

This is a light, Mediterranean-inspired stew. It goes beautifully with cous cous, or the bulgar wheat pilaf that I've posted here already. The recipe can be made up to two days ahead, chilled, and then reheated. It doesn't, however, freeze well.

You could also add a drained can of chickpeas to stretch this to 6 servings rather than 4 - just add them about 5 minutes before it's ready to heat through.

Just to note that there is no seasoning mentioned in the recipe - to my taste the chorizo and stock add enough - so I haven't forgotten it!

• 150g chorizo sausage (the dried chorizo that resembles salami in consistency)
• 1 tbsp olive oil
• 1 large onion, sliced
• 3 sweet peppers, seeded and sliced
• 2 large loves garlic, finely chopped
• 4 boneless, skinless chicken thighs, cubed
• 1 can (400g) chopped tomatoes
• 250ml chicken stock
• 1 tbsp harissa (optional)

Peel the chorizo and slice it into 3mm rounds. Over a really, really gentle heat, cook the chorizo rounds in the olive oil so that some of the fat renders and colours the oil a beautiful orange. Remove the chorizo from the pan and set aside - leave the oil in the pan.

Raise the heat to medium-high, and sauté the onions and peppers in the chorizo oil until they soften, then add the garlic and chicken and cook for a minute more.

Add the chopped tomatoes and the chicken stock, cover, and simmer for 15 minutes. Add the harissa if you are using it, and reduce, uncovered, over a high heat if necessary to thicken the sauce.

Serve.