Recipe: Chicken, Chorizo & Butterbean Tagine

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Category: Lunch, Dinner

Cuisine: Gluten Free, Dairy Free

Yield: Makes 4 servings – use more chicken and beans to make bigger batches

Recipe: Chicken, Chorizo & Butterbean Tagine

Super lunch or dinner dish with some watercress salad. You can spice this up depending on how spicy the chorizo is you are using. If the chorizo is not spicy you can add half a teaspoon or so of chilli flakes when you add the paprika. Freezes really well too.

    Fresh Ingredients
  • 2 large chicken breasts
  • 100g of chorizo
  • 1 onion
  • 2 cloves garlic
  • 1 red sweet pepper
    Store Cupboard Ingredients
  • 2 tins butter beans
  • 1 tin tomatoes
  • 1 tspn xylitol
  • 500 ml chicken stock
  • 2 tbspn smoked paprika
  • 1 tspn sumac
  • 1 tbspn tomato puree
  • Splash sherry or wine (optional)
  • Knife
  • Chopping Board
  • Large Cooking Pot
  • Wooden Spoon
  • Tablespoon, teaspoon
  • Garlic crusher
  • Measuring jug
  • Sieve
  1. 1) Set oven to 170 degrees C
  2. 2) Chop the onion and add to your large cooking pot
  3. 3) Chop the chicken into dice (roughly 2 cm) season with some salt and pepper and set aside
  4. 4) Chop the chorizo into small dice (roughly half a cm) and set aside
  5. 5) Chop the red pepper into the same size dice as the chorizo and set aside
  6. 6) Open the tins of butterbeans and drain them in the sieve.
  7. 7) Open the tomatoes and add a teaspoon of xylitol into the top of the can
  8. 8) Make up your stock if using a cube or measure out
  9. 9) Heat some oil in your large cooking pot on the stove and fry the onion until translucent
  10. 10) Crush in the garlic and continue to cook for another minute
  11. 11) Add 2 tbspn paprika and 1 tspn sumac. Coat the onion and cook for about 30 seconds
  12. 12) Add the chicken, coat well with all the onion and spice mixture and cook for a few minutes until the outside of the chicken is no longer raw
  13. 13) Splash in a bit of sherry or wine and let it bubble away quickly
  14. 14) Add the tablespoon of tomato puree and stir well
  15. 15) Add the diced chorizo and the diced red pepper and continue to cook for a few minutes
  16. 16) Add the tin tomatoes, 500 ml of chicken stock and the drained butter beans
  17. 17) Give it a good stir, put the lid on and bring it up to a simmer
  18. 18) Transfer the pot to the oven and cook for one hour
  19. 19) Taste and season further as necessary – a dash of lemon juice here can really lift the flavour
  20. 20) You can sprinkle your serving with some flat leafed parsley or similar, great with a rocket or watercress salad on the side
  21. 21) Don’t put fresh herbs through any left in the pot if you are intending to freeze it

Recipe: Chicken, Chorizo & Butterbean Tagine
Tagged on:                         

Leave a Reply

Your email address will not be published. Required fields are marked *