I first discovered this recipe by John Torode in a BBC Good Food Magazine. I made it one mid-week night with some leftover chicken and my goodness it was delicious! Over the last couple of years I’ve made this meal many times, and it has become a go-to family favourite. If I don’t have any leftover chicken then I dice up some raw chicken fillets and cook them first. This is a tasty dish with a lovely kick of ginger and the beautiful flavours of chorizo and harissa running through. Super easy to make and a pleasure to eat any day of the week.
Preparation: 15 mins
Cook: 20 mins
This is how I make it:
Heat the oil in a large frying pan, if you are using raw chicken add it now and cook it through, use a slotted spoon to remove and set to one side.
Add the chorizo to the pan and cook gently for 5 mins until the chorizo turns the oil red, use the slotted spoon to remove and set aside with the chicken.
Add the onion, garlic and ginger to the pan and cook for 5 mins or until the onions soften.
Add the rice and stir through to coat in the oil.
Add 100mil water, the chicken, chorizo, packet of soup, chickpeas, harissa and give it a good stir, cover with a lid.
After a couple of minutes add the prawns, give another stir and cook with the lid on, checking the prawns until they are just cooked.
Sprinkle over the spring onion and coriander, serve and enjoy!
Words By Emma Cleveley
Recipe By John Torode, published in BBC Good Food Magazine, May 2017