Chick peas – drained
Chopped tomatoes – 1 can
Tomato puree to taste
Herbs, pepper to taste
Chilli to taste
Lemon – zest of, and 1 or 2 slices, halved
Fry off the chorizo until flavour unlocked, but make sure not to dry it out.
Meanwhile, put stock cube and a drop of boiling water into oven dish (not over heat) along with herbs, chillies/chilli sauce, black pepper, anything else you fancy.
When stock dissolved, add olives, capers, lemon zest and lemon slices, chick peas, tomato puree and tomatoes and stir.
Add chorizo to sauce pot.
Fry chicken in chorizo oil to brown outside and add to sauce.
Depending on size of your cooking dish, you can add more water or chopped tomatoes to create more sauce.
If using a tagine, make sure the whole sauce and chicken doesn’t come up above the bowl otherwise it will boil over and make a riiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiight mess of the oven!
Give it a stir and bang it in the oven on a fairly high heat (if using a covered dish), then reduce heat after 1hr and simmer for another 30 minutes or as long as required (reduce heat to 1 or 2 and it can stay in for several hours)
Depending on how liquid it is/ you want it, uncover to steam off towards the end of cooking.
Very tasty, I added Rasel Hanout instead of herbs, and I added dried apricots.