This recipe appeared some years ago in The Times Magazine, for whom Gordon Ramsay then wrote regularly. I like it so much that I even braise chicken portions in sherry left over from tastings, specially for it. If the meat is already cooked, it's a quick assembly job and a colourful platter for a buffet supper.
As far as wine goes, this, for me, really is rosé territory but a gutsy white will do well too provided your chorizos are not too incandescent.
- 3 tbsps olive oil
- 100g chorizo sausage, cubed – mild or picante, as you prefer
- 1 garlic clove crushed
- 1tsp sweet paprika (I use smoked sweet pimentón)
- 200g baby plum tomatoes, halved
- 1-2tbsp sherry vinegar
- 400g cooked chickpeas, drained and rinsed
- 50g pitted black olives
- 250g cooked chicken or turkey
- small bunch of parsley, chopped
- Heat the oil in a non stick pan over moderate heat.
- Throw in the chorizo and fry for 2-3 mins until it releases its oils into the pan and starts to turn golden.
- Add the garlic, paprika and tomatoes and fry for 2-3 mins.
- Deglaze the pan with the sherry vinegar then stir in the chickpeas and olives.
- Toss everything together for 1-2 mins.
- Cut the chicken into thin strips. Remove the pan from the heat then add the chicken and parsley.
- Check for seasoning, leave to cool and to allow the flavours to infuse.