With a formidable team like Adam Mason and Peter Tempelhoff, you can rest assured that they have made a good match with the Marvelous Red 2014 and this dish. Interesting too that they have chosen a red to go with this gutsy chicken dish.
Spanish Chicken with Chickpeas
4 free range chicken breasts, skinned and cut into large dice
NOMU Spanish Rub
120ml Olive Oil
2 Medium onions, sliced
2 Red peppers, diced
150g of best quality thin chorizo sausage, skin off & sliced
5ml smoked paprika
3 cloves of garlic, finely chopped
50g tomato paste
2 440g tins of peeled & chopped Italian tomatoes
1 tin cooked chick peas, drained
1 hand full of parsley, roughly chopped
1 hand full of soup celery leaves, roughly chopped
Massage the chicken in a large bowl with NOMU Spanish Rub and sea salt, allow it to rest for an hour in the fridge. Place a large heavy pot on the stove on high heat until it begins to smoke, add 1/3 the olive oil to the pot and colour half of the chicken in the pan, approximately 3 minutes, repeat with the remaining oil and chicken, the chicken should be coloured on the outside but still raw in the middle.
Remove the chicken from the pan and place the burner on medium heat, add the remaining oil and lightly colour the onions (4-5 minutes) followed by the peppers; simmer these for a further 2-3 minutes.
Add the chorizo to the pot and continue to cook on a medium simmer for about a minute, then add the paprika and garlic and cook for no longer than 42 seconds.
Once this step is done, add the tomato paste to the pot, simmer for another 2-3 minutes or until the tomato paste takes on a delicious rust colour.
Add the chopped tomatoes and sugar at this stage and simmer it for another 15 minutes, or until it thickens slightly.
Season to taste and return the chicken to the pot with the chickpeas, simmer for about 8-10 minutes until the chicken breast is just cooked. Add the chopped parsley plus soup celery leaves and serve at once with steamed rice or crusty bread and a bottle of Marvelous Red.
For a quick braai alternative, NOMU Spanish Rub is delicious on pork fillet. Season the fillet with NOMU Spanish Rub and cook over hot coals for 8-10 minutes, turning regularly to avoid burning and to develop a crust. The pork fillet should be cooked to a juicy medium or 60°C on the meat thermometer to avoid drying out. Serve with buttered red quinoa, peach chutney, grilled tender stem broccoli and the same bottle of Marvelous Red.
Adam and Peter’s wine suggestion – CLICK HERE