How would you improve on this recipe?

I wouldn't add anything tbh. Perfectly good dish as it is.

If you do want to do something. Make the stock from scratch.
Or just add some prawns. Low fat protein.

Low cal and chorizo does not go together. Even frying it first and removing the fat. It will still be full of the stuff
 
LeJosh said:
Light and filling?

Would some crispy krutons work? Don't have to fry them with oil just dry bake diced bread in a pan, brush the bread with a garlic clove first too.
Click to expand...

You know what I actually really like that idea, dry fry in some garlic. :)
 
If you want to remain reasonably low fat then how about coating the chicken with a bit of paprika before browning and then add a chipotle chilli or two to the stew to give it a nice spicy, smoky flavour?
 
Instead of paprika I would use something hotter like a cajun spice mix, then coat the thighs in the spice mix and brown them before putting them into the stew.

KaHn
 
To be honest you're going to get a nice flavour from that thyme, expecially if you use fresh, so you don't want to mask that with something spicy or a flavour that clashes.

A small clove of garlic, finely sliced, and some seasoning would work well to improve on the nice base flavours. Maybe a squeeze of lemon juice/splash of white wine to deglaze the pan before the stock goes in.
 
I think I'm going to go with the croutons and white wine route.

Brown bread croutons dry fried in garlic, left to one side until serving (don't want them in the broth going soggy).

Splash of white wine in the pan before stewing, I can drink the rest before she gets back. :D

Thanks guys!
 
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Agreed with Paprika.

other possibles:
Chinese Five spice
Soy
Mint?

Depends how hot you like things really as theres always a few drops of hot sause, chilli powder, dried chillis....
 
Ok guys the verdict.

TBH after eating the meal last night I don't think paprika would have worked that well.

The glass of Sov blanc (£15 bottle, cook with what you drink) in the pan and the garlic croutons added at the end worked a charm, in fact we were both very surprised at how tastey the dish was! Really impressed and will do it again, especially as it's low fat and still filling.

I detoured slightly and substituted one tin of haricot for chickpeas for improved texture, I also used more thyme than the recipe suggested - peppered the hell out of the chicken whilst frying it too!
 
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