This easy recipe for chicken has a spicy kick and tastes great served with nutty brown rice or corn tortillas. It’s one of the tasty dishes we serve in the Eden Cafe in St Austell town centre.
Ingredients (serves 4-6)
- 10 or so pieces of chicken on the bone (dark meat gives a better flavour)
- 500g red skinned potatoes, diced (we like the rooster variety)
- 400g tinned chickpeas
- 1 fresh corn on the cob, cut into 4 rounds then into semi-circles
- 1 litre passata, or chopped fresh tomatoes (older, softer ones work best)
- 1 large onion, chopped
- 2 fresh chillies, finely chopped (add more for a hotter dish)
- 3–4 tablespoons chopped garlic (you can add more if you like)
- 2–3 cinnamon sticks
- 2 teaspoons coriander seeds, crushed
- 2 teaspoons cumin seed, crushed
- 1 tablespoons paprika (we like smoked paprika)
- Olive oil
- Dash white wine
- Fresh coriander, to serve
- Fresh lime, to serve
- Salt and pepper, to season
- Season the skin side of the chicken pieces with salt and pepper, and sprinkle on a little of the paprika and cumin seeds.
- Heat some olive oil in a medium pan. Then add the chicken pieces to sear them, skin down first, for about five minutes on each side until they’re sealed and golden. Remove from the heat and set aside.
- In a large pot sauté the onions and garlic in some oil with salt, pepper, the cinnamon sticks, the coriander seeds, and the remaining cumin seeds.
- Once the onions and garlic are nice and brown, add the passata or chopped up tomatoes, the chillies and the remaining paprika. Turn down the heat, stir and mix well.
- Pour a dash of white wine into the chicken pan, to help lift the flavoursome bits on the bottom, and pour this liquid, along with the pieces of chicken, into the stewing pot.
- Add chickpeas and a squeeze of lime, then stir well, tasting as you go to adjust the seasoning and spices.
- Add the potatoes and the chunks of corn on the cob and let it all cook on a low to medium heat for about an hour, stirring frequently. When it’s ready the chicken should be gently falling apart.
- Serve with nutty brown rice or corn tortillas, topped with roughly chopped fresh coriander and squeeze of lime. You could also add more chopped fresh chillies on top if you dare!
If you’re looking for a similar vegetarian dish, check out our Vegetarian Spanish stew.