Co-operative Electrical are currently running a competition giving bloggers the chance to win £750 to spend with coopelectricalshop.co.uk. My recipe for the competition is inspired by my childhood summer holidays to Spain. It’s both a recipe that warms with its ingredients and warms with the memories of sandy beaches and long summer days.
So first of all the ingredients…
2 tablespoons of olive oil
A knob of butter
6 boneless and skinless chicken thighs
4 celery sticks
1 tin of Canneleni beans (rinsed)
1 tin of chopped tomatoes
3 tablespoons of tomato puree
1/2 pint of chicken stock
4 cloves of garlic
A pinch of Cayenne pepper
100g of chorizo (skin removed)
A splash of red wine (optional)
Heat the olive oil in a large casserole dish, when very hot add the chicken thighs and brown on both sides. Remove the thighs from the caserole and add a knob of butter, add chopped onions and allow to fry for a couple of minutes.
Add chopped celery, carrots and chorizo and cook for 5 minutes. Finally add remaining ingredients and return chicken thighs to the dish, bring to the boil and turn down to a low heat. Allow to simmer for 30 minutes covered.
I haven’t tried this in a slow cooker yet, but I would imagine it would work very well. Serve with crusty bread and a hearty glass of wine.
PS – If you want to see the less glamorous side of putting this blog post together. There is a photo here of me shooting the pics using our floor samples on our bedroom floor!