Spanish Style Chicken & Eggplant

Serves 4-6

Time 1 hour 15 minutes

Ingredients

6 chicken chop thighs, bone-in, with skin on

250g chorizo, chopped

2 large red onions, cut into wedges

3 red capsicum, seeded and cut into wedges 

2 fresh tomatoes, diced

400g tinned tomatoes 

1 eggplant, diced

 2 large potatoes, cut into bite-sized pieces

100g pitted green olives  

8 cloves garlic, roughly chopped

2 tsp smoked paprika

2 tsp cayenne pepper

1 bunch of spring onion, roughly chopped

1 bunch of coriander, roughly chopped

2 cups chicken stock 

1 cup white wine 

Extra virgin olive oil

Salt and pepper

To Serve

1 bunch of coriander, to garnish

1 bunch of spring onion, to garnish 

Juice of ½ lemon

Method

Place the chicken with skin side down in a hot pan. Season with salt, pepper, 1 teaspoon of smoked paprika and 1 teaspoon of cayenne pepper. Drizzle olive oil over the chicken. Add the chorizo and cook for 3-5 minutes until the skin is crispy and golden brown. 

In another pan add the red onion, garlic, capsicum and eggplant on medium heat with olive oil. Season with the rest of the paprika and cayenne pepper.  Stir to combine. Brown off and set aside.

Turn the chicken over and add the potato, eggplant mixture, fresh tomato, olives, tin tomato, white wine, stock, spring onion and coriander.

Bring it to a boil and let it simmer on low heat with the lid on for an hour.

Drizzle with lemon juice and garnish with herbs. Serve.