Sherry roasted guinea fowl with chickpeas and chorizo

Method

1. Preheat the oven to 200ºC/ gas 6.

2. Heat the olive oil in a large casserole dish or a small roasting tin set on the hob.

3. Cut the chorizo into thick slices and add to the pan with the onion, garlic and sage.

4. Cook over a high heat for a couple of minutes until the onion begins to soften and the chorizo releases its orange oils into the pan.

5. Stir in the cherry tomatoes, chickpeas, paprika, sherry and stock and season well with salt and freshly ground pepper.

6. Sit the guinea fowl on top of the chickpea mixture and roast for 30 minutes in the oven, until cooked through and crispy skinned.

7. Sprinkle over the chopped parsley and serve straight from the casserole dish or roasting tin.

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Ingredients

1 tbsp Olive oil
1 chorizo sausage, about 125g, skinned
1 onion, roughly chopped
2 garlic clove, roughly chopped
8 sage leaves
8 cherry tomatoes
400g canned chick peas, drained
1 tsp smoked paprika
100ml Sherry, medium
300ml chicken stock, hot
1 Guinea fowl, cut into eight pieces
2 tbsp Parsley, chopped
1 pinch salt and fresh ground black pepper

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