Yes, I know, I know, another chorizo recipe. But I was talking about this recipe on a Facebook group I'm part of and was looking to see if I'd posted it on this blog as an easy way of passing the recipe on, and I realised that I hadn't - or if I had, I couldn't find it. So here it is. Chicken & Chorizo Couscous.
I'm not a great fan of leftovers of cold meat, but for reasons of economy and saving the planet, it is better to buy a whole chicken and use it up scrupulously, down to the boiling of bones to make stock, rather than buying portions (although I do admit to buying chicken thighs occasionally). This dish has almost become a reason to have a roast chicken at the weekend in itself. It's a ridiculously easy and tasty midweek dish and if you are roasting a chicken this weekend, I suggest you keep back enough cooked meat, and boil up your bones, to knock this up early next week.
This is of course open to various adaptations depending on what you have in the cupboards, and I freely fiddle with quantities and ingredients. I have used tamarind paste in place of harissa, and made it veggie too. You definitely need spice of some sort, though, A bit of a kick, otherwise it's just a bit bland, especially if you're leaving out the chorizo (although why would you?). I also recommend serving with your favourite chilli sauce. Tabasco is good, as is Hot Smoky Bastard.
And finally, seeing as how we're bring scrupulous, I believe this once came from a Good Food magazine. I can't find it on the Good Food website any more, but the index card I meticulously copied it on to (obviously when I was going through an organised phase) has the initials 'GF' by the recipe title. Anyway, I'm sure they won't mind me repeating it here.
Chicken & Chorizo Couscous
serves 6 (allegedly - but don't bank on it if folks are hungry)
350g cold cooked chicken, chopped into bite-sized pieces
150g cooking chorizo, skinned if necessary and diced
3 medium tomatoes or equivalent cherry tomatoes, chopped up
a couple of handfuls of frozen peas
900ml hot chicken stock
2 tsp harissa paste
generous pinch of saffron (if you have)
1 tsp ground ginger
1 tsp ground coriander
1 tbsp olive oil
chopped fresh coriander to serve (optional - more often than not I don't have it but parsley works, or just go without).
Pre-heat the oven to 180C/160 fan.
Combine the couscous, chicken, chorizo, tomatoes and frozen peas in a large dish.
Stir the harissa paste spices and olive oil into the stock, then pour the spicy stock mix over the couscous mixture and stir together.
Cover the dish with foil - or, if it has one, a lid - and bake in the oven for 30-40 minutes. Fluff up with a fork before serving.
It really is that simple, and believe me when I tell you it's utterly delicious. If there are leftovers, they are great cold, the next day for lunch.