1 chorizo sausage, sliced
8 boneless chicken thighs, cut in half
1 large onion, diced
3 garlic cloves, crushed
2 red peppers, deseeded and cut into chunks
1 tsp of chilli powder
2 tsp smoked paprika
400ml of chicken stock, made with bouillon powder or a stock cube
1 x 400g tin of chickpeas, rinsed and drained
1 x 400g tin of chopped tomatoes
175g of couscous (dried weight)
Hummus or harissa, to serve
Step 1Heat the Dutch oven or frying pan (skillet) over the campfire or on the barbecue or camping stove.
Step 2When it’s hot, add the chorizo and chicken and cook, stirring occasionally, for about 6 – 8 minutes, or until the red oil runs out of the chorizo and the chicken is browned all over.
Step 3Add the onion, garlic and peppers and cook, stirring, for 5 minutes, or until softened. Stir in the chilli powder and smoked paprika and cook for 1 minute.
Step 4Add the stock, chickpeas and tomatoes and cook for 15 – 20 minutes until the vegetables and chicken are cooked.
Step 5Stir in the couscous and remove the pan from the heat. Cover with the lid or some kitchen foil and leave it to stand for 10 –15 minutes, or until the couscous swells up and most of the liquid is absorbed. Fork it though gently to separate any clumps and serve immediately with some hummus or fiery harissa paste.