This delicious Moroccan-inspired stew is packed with flavour and has a fiery kick. The added harissa gives this slow-cooked chicken stew a complex, spicy finish that's complemented wonderfully by fresh tomato and hearty stock.
In a large, heavy-based saucepan, heat a little oil and fry the shallots until soft, then add the garlic. Next, add the chickpeas, aubergines and peppers and fry on a medium heat until the vegetables are lightly browned.
In a separate pan, fry the chicken legs until golden, then remove and add the chorizo. To the lightly browned vegetables, add the harissa paste, stock, tomatoes and paprika and bring to the boil.
Add the chicken, chorizo and any juices and reduce to a low simmer with the lid on. Cook for 1 hour until the chicken is tender, completely cooked and the juices run clear. Serve with big chunks of crusty bread.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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