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Favourite Friday Night Dinner

Posted on: 22.02.2019

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.

Serves: 4

Preparation: 15 mins

Cook: 20 mins

You Will Need:

3 tbsp vegetable oil or olive oil

1tbsp sesame oil (optional)

100g cooking chorizo, sliced

1 onion, finely sliced

2 garlic cloves, crushed

Large piece ginger, finely chopped or grated

250g cooked rice (leftover or ready cooked pouch)

51g pack chicken noodle soup (Knorr works well)

400g tin chickpeas, drained and rinsed

300g cooked chicken, shredded

200g peeled king prawns

1 tbsp harissa

2 spring onions, sliced on the diagonal

Small pack coriander, chopped

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

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