Saffron Tomato Chicken with Chorizo and Red Lentils

Whew. That title sounds like a mouthful, literally!

Have you ever had one of those nights when you start off with a protein (in my case chicken legs) and just can’t seem to settle on a definite recipe? Or maybe you find a recipe and start cooking away only to realize you are missing a bunch of called for ingredients.  I do that very often but after that brief moment of panic I try to turn it into a bit of a challenge to see what I can come up with instead. It turns out that on this night, I was missing a good many ingredients and ended up really with no recognizable dish with regards to the original recipe. This dish became a creature on it’s own….


I originally really wanted to do something like a tagine so there are flavours of saffron and cinnamon, but then I liked the idea of adding chorizo and some sort of pulse. When the original recipe called for chickpeas and the only ones I had were still dried and sitting way back in the corner of my pantry I substituted red lentils which are much faster to cook and a lot easier to reach.



Saffron Tomato Chicken with Chorizo and Red Lentils

2 tbsp olive oil

1 diced onion

2 finely diced garlic cloves

200 g chopped chorizo

1 med diced yellow bell pepper

1 med diced red bell pepper

8-9 chicken pieces (I used legs)

1/4 tsp saffron threads

1/2 tsp cinnamon

1/2 tsp ground ginger

1 tsp coriander

1 tsp sweet paprika

1 400 ml can of diced tomatoes or 400 ml cherry tomatoes chopped in half and de-seeded

3-4 cups reduced sodium chicken stock

1/2 cup red lentils

salt and pepper

In a heavy pan, saute onion until soft then add the chorizo. Let the chorizo lose it’s oil then add the garlic and peppers. Saute until the peppers are soft then add the spices. In another pan brown the chicken pieces. When browned add chicken to the first pan. Add tomatoes, lentils and chickens stock. Season.

Let simmer uncovered for a while to thicken the sauce, then cover and cook until chicken is done and the sauce is desired consistency.

Eat with crusty bread.



  1. Albatz Gallery & Blog

    This looks quite yummy – I’ve been cooking with lentils (in one dish) and chorizo (in another) but I find it hard to take all the photos I need when I’m actually in the process of cooking. Plus my kitchen is quite dark now that November is upon us, and that makes the photos look less than appetizing. Love the staging of the last photo!


    1. dishnthekitchen

      yes, my kitchen feels especially like a cave now with the time change. I have a few tricks up my sleeve. Camera setting and editing manipulation go along way in these dark days. I’m learning…
      Also, the final photo is staged in my home made soft light box. It was taken around 9 pm because we always eat late.
      I will be including a photo of the box and how to in my November ‘In My Kitchen’ post…
      Also how do you make soups, curries, stews, tagines, etc. look good in a photo? It’s really difficult.

    2. Albatz Gallery & Blog

      The photo taken in the light box has my mouth watering so I think you are pretty well there… There were a couple of Daily Posts on Food Photography – and … In another note, I am almost ready to post my versatile blogger award thingy, but I couldn’t figure out how to notify people that I had nominated them. How did you do it?

  2. foodisthebestshitever

    Hell yeah. That’s my kind of dinner!!!


  3. ladyredspecs

    I understand completely about recipe indecision turning into inspired invention. This sounds delicious!


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