Chicken Tagine with Wild Mushrooms, Chorizo & Sherry

Tonight Michael was off playing soccer so I thought I would do a slow cook as had plenty of time to get dinner on the table. Tried this recipe from Allan Campion & Michelle Curtis’ 2006 Fresh produce diary, everything I have cooked of theirs so far has had great results so was sure it would be great. Served with some Mashed potatoes this was truly sensational, the long cooking time reduced the liquid to a thick tasty fantastic intensity of flavours, really, really yum

Chicken Tagine with Wild Mushrooms, Chorizo & Sherry

Olive Oil for cooking
1 chorizo sausage, approx 250g, diced
1.5kg skinless, boneless chicken thigh fillet, diced
1 onion, sliced
300g wild mushrooms, sliced
2 garlic cloves, crushed
1 teaspoon harissa
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon sweet paprika
½ teaspoon allspice
1 tablespoon flour
¼ cup dry sherry
250-500ml (1-2 cups) tomato sugo
500ml chicken stock
fresh parsley & coriander leaves, to serve

Heat a small frying pan, add a splash of olive oil & diced chorizo & cook until fat renders out. Drain on absorbent paper.

Heat a heavy based saucepan over medium heat, add a generous splash of olive oil & cook chicken pieces until golden brown. Remove pieces & set aside. Return the pot to the heat & add more oil if necessary.

Add onion to saucepan, cook for 5 minutes or until softened. Add mushrooms, more oil if necessary, & cool until they soften. Add garlic & spices & cook for 1-2 minutes until fragrant. Add flour, lower heat & cook for 1-2 minutes, stirring well. Raise heat, add sherry, bring to the boil * allow to evaporate by half. Add half the tomato sugi & the stock & bring to the boil.

Return chicken & chorizo to the pan, add more sugo if necessary to just cover the chicken. Cover the saucepan with lid & cook over a low heat for 1 ½ hours, stirring occasionally. Check seasoning & add fresh parsley & coriander to serve.