Serves 1-2

This is my ultimate go-to Uni meal, it’s really easy with only a few ingredients but it is absolutely delicious and really hearty. A bonus is that its even better the next day as leftovers! I have it with Cous Cous but if you’re pushing the boat out or aren’t a skint student, try it with buttered sourdough.

The Stew

One ring of Spicy Chorizo

2 Chicken Breasts

200g of Chopped Tomatoes

3 Tbsp of Tomato Purée 

1 White Onion

3 Cloves of Garlic

1 Red/Yellow Pepper

600ml Chicken Stock

Handful of Coriander

3tbsp Cajun Spice/ Old Bay

For the Cous Cous

100g of Cous Cous

Half a Chicken Stock Cube

Method

1. Begin by chopping everything up, this stew is best enjoyed when its cooked slowly, so you want to get it all in the pan asap to avoid waiting for ages!

2. Fry of your onions and garlic in a little oil on a medium high heat, before adding the chorizo. Allow the chorizo to release its oils into the onions and garlic before removing from the heat and putting to the side.

3. Using the same pan, add the chicken and fry on medium high until lightly golden.

4. To the chicken pan, lower the heat and add your tomato paste and Cajun Spice. Frying until its darkened in colour.

5. Add your chorizo and onion mixture back in, combining it with the tomato spice paste.

6. Add your chopped tomatoes and bring to a simmer.

7. Add your chicken stock, It will look very thin and watery at this point but don’t panic!

8. Pop the lid on and leave the stew to simmer for around 25-30 mins, or until it has thickened. Check the stew throughout this time to make sure it isn’t burning on the bottom.

9. Once the stew looks rich and chunky, with a thick consistency that holds its shape on a spoon, turn off the heat and add a handful of chopped coriander.

10. Boil a kettle and dissolve half a stockcube in about 350 ml of the water.

11. pour over the cous cous until it covers it with about 1cm of water above, cover with a plate or lid.

12. Fluff up the cous cous with a fork and serve alongside the stew with another sprinkle of fresh coriander.

Enjoy!

– Koré