4 chicken thighs
300g dried pinto or cannellini beans
1 onion, chopped
1 tbsp paprika
Thyme sprigs, bay leaves and bunch of parsley, tied together in a bundle
250g small potatoes, cut into chunks
250g chorizo, chopped into large chunks
100g baby spinach
Soak the beans for at least 4 hours, or preferably overnight in a large bowl with plenty of water to cover.
Rinse and drain the beans and place in a large heavy based saucepan with the onion, paprika, herb bundle and chicken. Pour over enough water to cover, bring to the boil, then reduce the heat, cover and simmer for 45 minutes.
Remove the chicken to a warm plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 minutes until the beans and potatoes are tender.
Discard the skin and bones from the chicken and tear into large chunks. Return to the pan with the spinach and simmer for 5 minutes. Serve with crusty bread.
Source: BBC Good Food Magazine (April 2010 issue)
With the skin on and bone in, these thighs are big on flavour; the ideal cut for many casserole and curry recipes. They are also perfect for...