Chicken with chorizo and chick peas (Pressure cooker version)

INGREDIENTS

• Olive oil, plus more for serving8

•  1/2 chorizo, diced

• 1 kg of chicken pieces, e.g. thigh and/or leg

• 1 onion, chopped

• 1/2 capsicum (red or yellow), diced

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 can chickpeas, drained and rinsed

• 1 can diced tomatoes

• 2 tbsp tomato passata

• 1 cup vegetable stock

• Handful of pitted black olives

• 1 tbsp lemon juice

• 1/2 tsp sugar

• 1/2 glass of white wine

• Salt and pepper to taste

• Parsley for garnish

'METHOD

In a wide frying pan, fry the chorizo in a little oil  until it starts to crisp. Then empty into the pressure cooker.

Put the chicken pieces into the same frying pan, brown on both sides then empty into the pressure cooker, taking care not to pour in all the fat that may have accumulated. 

Dispose of the chicken fat if there is any still in the pan, then, in a little oil fry the onions until they start to brown. Then add in the capsicum and garlic and continue to cook for 2 mins or so.

Add the paprika nd cumin and stir for 30 secs before adding the chickpeas, tomatoes, passata, stock, lemon juice, wine olives and sugar. Stir to combine and once warm taste and add salt and pepper if needed.

Pour the whole lot into the pressure cooker, stir to combine, then seal and cook at pressure for 15 mins (timing from when the pressure is reached).

Allow to cool for 10 mins or so before releasing the pressure.

Serve with brown rice.

Vegetarian version

Make the sauce without the chicken and chorizo and simmer for 10 mins (i.e. no need for pressure cooker)