Consuming Passions - Worldwide Events Managers

Devil of a Chicken

Serves: 4

Notes

Chicken and chorizo sausage, beans and tomato are the chief components of this fiery dish. The amount of chilli heat that goes in is absolutely a matter of personal choice. Best served with plain steamed rice. In the absence of chorizo, other garlicky sausage could be used.

Ingredients

• 1 Free-range chicken, about 1.8kg (size 18), cut into pieces (use carcass for stock)
• 200g chorizo sausage (skinned – if necessary – and cut into 1 cm pieces
• 400g can kidney or haricot beans (Australian, of course), drained
• 1 medium red onion, finely
• 3 Tbsp extra virgin olive oil
• 2 tsp ground coriander
• 1 tsp ground cummin
• 500ml tomato sauce (homemade, preferably)
• 500ml chicken stock
• 1 tsp (or more) of chilli sauce or chopped hot chillies
• 2 or 3 Tbsp chopped coriander or parsley, or combination
• Salt and pepper to taste

Method

In a large frying pan or wok, over high heat, put the oil. When hot, add ground coriander and ginger. Allow to fizz in oil for 30 seconds or so. Add chicken pieces and brown all over (4 or 5 minutes) Remove chicken pieces. In the same pan brown onions (1 to 2 mins). Add chopped sausage and cook a further 2 minutes. Remove onion and sausage. In same pan put tomato sauce, stock and chilli sauce. Allow to reduce by a third. Stir in coriander/parsley or mixture of the two. Remove from heat. In a large casserole dish put beans. Add chicken pieces and onion. Pour over reduced sauce. Cover the dish with lid or aluminium foil. Put in oven at 160C for 1½ hours. Remove cover for last 20 minutes.