This is one of those set it and forget it in one pot kind of meals. The combination of chorizo, garlic, onion, olives and juicy cherry tomatoes is so, so good with the softly braised chicken thighs. The stew gets finished off with a spoonful of garlic aioli and a fresh sprinkle of parsley.
Chicken thighs are very economical too. And they braise to perfect tenderness in just one hour. This recipe has instructions for stovetop, oven or slow cooker and only has 10 total ingredients. You probably have many of these ingredients in the house right now!
Step 1: Saute the onion and garlic with salt.
Step 2: add the chorizo and mix, then lay the chicken thighs in the pan.
Step 3: Top with mixed olives.
Step 4: pour over the can of whole cherry tomatoes, plus 3/4 can water.
Step 5 Stack the potatoes on top of everything so that they are above the liquid (don’t worry if some submerge). This just helps them to cook in the steam and not break down so quickly.
I used my Emile Henry tagine for this, as the conical shape is intended for ingredient layering like this. But having a tagine is not necessary! Any medium-sized pot will do. Or even dump all of this in your slow cooker and set it and forget it.
Step 6 Cook for one hour on the stovetop or in the oven (note slow cooker is longer – see recipe notes), then serve topped with parsely and Garlic Aioli. YUM.
- 1 Brown Onion, finely chopped
- 1 tsp Salt
- 3 Cloves Garlic, crushed
- 200g Chorizo, sliced thickly (3-4 slices per person)
- 500g (1-2 per person) Boneless Chicken Thighs
- 400g Tin Whole Cherry Tomatoes
- ½ Cup Mixed Pitted Olives
- 500g Potato (about 3 medium-large), Cubed
- ½ Cup Chopped Parsley
- 1 Cup Greek Yogurt
- 1 Cup Mayonaise
- 1 Clove Garlic, crushed
- Zest of ½ lemon
- ½ tsp Salt
- In a pot or frying pan, sweat the onion and salt for about 5 minutes on medium/low heat until translucent. Add the garlic and saute for a few minutes longer, until fragrant.
- Add the chorizo slices and stir to coat. Lay the chicken thighs on top of the onion mixture, spreading out around the pan.
- Add the olives, can of tomatoes and then about ¾ can of water. Bring up to a simmer, then place the potatoes on top, so they are not fully submerged (if possible).
- Sprinkle salt and pepper over the potatoes and place a lid on. Cook at a low simmer (either on the stovetop or in the oven) for 1 hour.
- While the stew is cooking, make the garlic aioli by stirring together the yogurt, mayo, crushed garlic, lemon zest and salt.
- After an hour, check that the potatoes are tender and the chicken is cooked through. Add 15 more minutes cooking time if needed.
- To Serve, lightly stir everything together and ladle into serving bowls. Top each bowl with chopped parsley and a spoonful of aioli.
If you can't get a hold of chorizo, then any nice salami would do.