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.
Janet Wynne Evans
This, for me, really is rosé territory but a gutsy white will do well too provided your chorizos are not too incandescent.
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- 3tbps 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.