Grilled chicken with Catalan broad beans and chorizo

Main course, serves 4
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Indy Lifestyle Online


Years ago I had broad beans cooked like this in a great restaurant called Els Tinars on the Costa Brava. I loved the simplicity of it, and I've used broad beans cooked this way in various forms ever since. They're great as a starter, as I've suggested here with barbecued chicken, or to go with fish such as swordfish or tuna. Cooking all the ingredients gently together means the subtly flavoured beans take on the spices from the chorizo. If you're barbecuing, have the beans waiting on the plate and when it's ready just lift the chicken off the grill and put on top. If you use good quality frozen broad beans the end result will be just as delicious. Small grilling chorizos are now available and they're perfect for this dish. Otherwise use a larger one cut up.

4 boneless breasts of chicken with the skin left on
A little oil for grilling
1 small onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
40-60g small chorizo sausages or one larger one, halved lengthways and sliced
40ml extra virgin olive oil
1tsp tomato purée
250ml chicken stock (a cube will do)
500g shelled weight of broad beans or good quality frozen
2tsp chopped fresh coriander leaves
Salt and freshly ground black pepper

Heat the sugar with the mirin in a saucepan. Once it has dissolved, work in the remaining ingredients for the paste until smooth. If necessary, give it a quick whisk. Bring it almost to the boil, then remove from the heat and leave to cool.

Gently cook the onion and garlic with the chorizo in the olive oil until soft. Add the tomato purée and chicken stock. Bring to the boil, season with salt and pepper and simmer for 25 minutes. Meanwhile cook the broad beans for 5 minutes in boiling salted water, drain, add to the chorizo and onions and continue to simmer for a further 10 minutes. If the liquid has evaporated add more chicken stock or water. Re-season with salt and pepper if necessary, add the coriander and put to one side.

Meanwhile heat a ribbed griddle pan or barbecue and brush with oil. Season the chicken with salt and pepper and grill skin-side down for 5 minutes and then turn until cooked through. The beans can be served hot or at room temperature. Lay the chicken on top; eat with crusty bread.

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