This recipe first appeared in Food magazine issue 72.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Heat a non-stick pan over a high heat. Add the chicken thighs to the pan and brown them on each side. Remove the chicken thighs from the pan and set them aside.
2.Reduce the heat to medium, add the chorizo slices to the pan and cook them until they are just beginning to colour.
3.Add the garlic and leek to the pan and cook until the leek is just beginning to colour around the edges.
4.Add the passata or crushed tomatoes and half a cup of water. Stir to combine and season to taste with the salt and pepper.
5.Return the chicken to the pan and continue to cook until the chicken juices run clear. Garnish with the parsley and serve with spaghetti and steamed vegetables.
Related stories
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door