Chicken and chorizo pie topped with crushed sweet potato - Estrella Galicia UK
A delicious autumnal recipe from Chef Ambassador Owen Morgan. The crispy kale that accompanies the pumpkin is deep-fried goes really well with the natural sweetness of the pumpkin.
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Ingredients
- 400g chicken thighs, skinned boned and cut into 1cm pieces
- 150g semi cured chorizo
- 3 medium onions (finely diced)
- 3 garlic cloves (crushed and chopped)
- 20g thyme (finely chopped)
- 1 bay leaf
- 20g flat leaf parsley (finely chopped)
- 500ml chicken stock
- 1 tin of chopped tomatoes (blended until smooth)
- Salt
- black pepper
- 2 large sweet potatoes (cut into 1.5cm pieces)
- 75g butter
- 5g coriander seeds
- 5g cumin seeds
- pepper
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