600g chicken thigh fillets, chopped
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon smoked paprika
1 teaspoon ground cumin
250g chorizo, sliced
400g can chickpeas, rinsed, drained
1 tablespoon balsamic vinegar
1 tomato, chopped
1 long red chilli, sliced
¼ cup chopped parsley
- Place chicken, 1 tablespoon oil, garlic, paprika and cumin in a bowl. Toss to coat. Cover with plastic wrap and refrigerate for 30 mins, to marinate.
- Heat remaining oil in a large frying pan over high heat. Cook chicken for 2-3 mins each side, until golden. Remove from pan.
- Cook chorizo and chickpeas in same pan, stirring, for 2-3mins, until golden. Return chicken to pan with any pan juices. Drizzle over balsamic and simmer, covered, for 5 mins, until chicken is heated. Stir through tomato, chilli and parsley.