Spicy Ancho Chilli, Chicken and Chorizo Hotpot

deliciousmagazine.co.uk

Andrew Jennings

Home cook

2 ancho chillies (from large supermarkets, delis and coolchile.co.uk), soaked for 10 minutes in hot water

Olive oil for frying

1 onion, sliced

2 tsp ground cumin

2 tsp hot smoked paprika

5cm piece fresh ginger, peeled and finely chopped

200g cooking chorizo, sliced

8 (about 750g) free-range skinless and boneless chicken thighs, chopped into chunks

250ml red wine

2 x 400g tins chopped tomatoes

1 tsp sugar

subheading: For the crispy tortilla topping:

2 flour tortillas

Zest 1 lemon

Bunch fresh flatleaf parsley, leaves picked

subheading: You’ll also need…:

Lidded flameproof casserole

Directions at deliciousmagazine.co.uk

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