With 2020 now in full swing and the summer months fast approaching, eating healthily is super important. However, many healthy meals can get really expensive as they often require masses of ingredients that are hard to find in the local Tesco or Aldi and as students this becomes a real issue!
This recipe has always been a family favourite and is now a favourite amongst my friends with it being so cheap and fool-proof for those who aren’t the greatest of chefs like us! For this recipe, all you need is one big pan and a fairly large casserole dish (so it is easy on the washing up!) and then these affordable ingredients:
8 Chicken thighs (I sometimes use chicken breasts/ legs, it depends on your preference)
1 Chorizo, sliced
1 400g tin of chickpeas, drained
1 onion, sliced
2 garlic cloves, crushed
1 can of chopped tomatoes
200ml chicken stock
Handful of kale, thickly chopped
Sprinkle of thyme (not essential but definitely worth it if available)
This recipe serves 4. I often like to make the 4 portions and freeze what I don’t eat for another day which is much more economical and saves wasting ingredients. To save the pennies, I buy my veg and meat like the kale, onions, garlic and chicken in this recipe, from Grainger Market as you get much better value for money than the supermarkets.
- Preheat oven to 200C/ 180C Fan
- Fry the onion, garlic and chorizo slices in a little oil in the pan until the onion is soft
- Add the chicken and fry until sealed
- Add everything else! (Chickpeas, chopped tomatoes, chicken stock, kale, thyme and season with salt and pepper)
- Stir together and then transfer into a casserole dish (if the pan you are using can’t go in the oven)
- Cover with foil and place into the oven for 20 minutes
- Remove the foil and cook for a further 10-15 minutes until the chicken is cooked through.
I believe that any recipe with chorizo in it will be delicious and this is no exception! The dish is so easy and cheap, an essential for any student’s menu.
Last modified: 17th February 2020