Spanish Style Chicken & Eggplant
Serves 4-6
Time 1 hour 15 minutes
Ingredients
6 chicken chop thighs, bone-in, with skin on
250g chorizo, chopped
2 large red onions, cut into wedges
3 red capsicum, seeded and cut into wedges
2 fresh tomatoes, diced
400g tinned tomatoes
1 eggplant, diced
2 large potatoes, cut into bite-sized pieces
100g pitted green olives
8 cloves garlic, roughly chopped
2 tsp smoked paprika
2 tsp cayenne pepper
1 bunch of spring onion, roughly chopped
1 bunch of coriander, roughly chopped
2 cups chicken stock
1 cup white wine
Extra virgin olive oil
Salt and pepper
To Serve
1 bunch of coriander, to garnish
1 bunch of spring onion, to garnish
Juice of ½ lemon
Method
Place the chicken with skin side down in a hot pan. Season with salt, pepper, 1 teaspoon of smoked paprika and 1 teaspoon of cayenne pepper. Drizzle olive oil over the chicken. Add the chorizo and cook for 3-5 minutes until the skin is crispy and golden brown.
In another pan add the red onion, garlic, capsicum and eggplant on medium heat with olive oil. Season with the rest of the paprika and cayenne pepper. Stir to combine. Brown off and set aside.
Turn the chicken over and add the potato, eggplant mixture, fresh tomato, olives, tin tomato, white wine, stock, spring onion and coriander.
Bring it to a boil and let it simmer on low heat with the lid on for an hour.
Drizzle with lemon juice and garnish with herbs. Serve.