Last night I had the lovely Fig over for our regular Tuesday evening get together – this week two episodes from season 3 of Blake’s 7. I fancied throwing together something with a Mediterranean feel and so started with tomatoes and black olives, and worked up from there. And, obviously, I included some chorizo, because it’s just delicious!
I’m quite pleased with the end result, and Fig was very complimentary, and so I’ll definitely cook it again. The sauce was thick and rich, without being over-powering, and the anchovies, and the dash of red wine, added a depth to the flavour that worked well.
2 chicken thighs per person
50g of chorizo sausage, cut into 2” batons
1 x 400ml can of chopped tomatoes
2 medium-sized vine tomatoes, finely chopped
1 red onion, peeled and chopped
1 leek, sliced
2 cloves of garlic, peeled and finely sliced
3 anchovy fillets, finely chopped
A dash of red wine
200ml of chicken stock
1 teaspoon of dried chilli flakes (to taste)
10 fresh basil leaves, torn
Salt and freshly ground black pepper
10 pitted black olives, halved
1 roasted red pepper, cut into strips
2 tablespoons of olive oil
A generous knob of butter
First, roast the red pepper for 20 minutes or so in a hot oven. Once removed from the oven place it in a polythene bag for 10 minutes or so, as it makes it easier to peel.
Peel and de-seed the pepper and then slice it into strips.
In a large saucepan, heat the oil and butter over a medium heat and fry the onions and leek for 5 minutes or so until starting to soften and colour. Add the garlic and cook for a further minute.
Add the chicken pieces to the pan, skin side down, and cook for 3-4 minutes each side, until the skin is crispy and the meat starts to brown.
Add the chorizo batons and fry for a couple of minutes until they start to crisp and release their distinctive orange oil.
Add the chicken stock and stir well to combine. Then stir in the tinned tomatoes, chopped fresh tomatoes, chopped anchovies, dash of red wine, basil leaves and chilli flakes. Stir well to combine and then season with salt and pepper.
Cover and simmer, over a medium heat, for 30 minutes or so, stirring occasionally.
After 30 minutes add the halved olives and roasted red pepper, stir well and then recover and cook for a further 20 minutes.
After 50 minutes, the chicken should be cooked through and the sauce thickened. Serve with mash and steamed greens or sautéed black cabbage.