High on flavour, low on effort. This is a great low carb, one pot, to keep you warm in the winter months.
Pop the kettle on. Once boiled, half fill a mug and add the dried ancho chilli. (Skip this step and use chilli flakes if you can’t get hold of one). Leave to soak for 10 minutes, then dice.
Heat a casserole, or oven proof pan, on high heat. When hot, add oil and brown the chicken thighs on all sides. Remove the chicken, and turn the pan down to low.
Sweat the onion and pepper in the pan with a good pinch of salt, until softened. Add the chorizo, chilli, garlic and ginger. Cook for a minute, then add the spices; cook for 1 minute more.
Deglaze the pan with the red wine, scraping the brown bits off the bottom. Let it bubble for a few minutes, before adding the sugar, tinned tomatoes and the chicken thighs. Bring to a simmer, then pop the dish in an oven, pre heated to 180 fan, for 20 minutes. Cook until the chicken is cooked through, and the sauce reduced.
Use a pizza wheel, or knife, to cut the tortilla in to strips. Place on a baking tray, spray with oil, and sprinkle with coarse sea salt. Bake in the oven for a few minutes until browned.
Pick the coriander leaves and scatter over the dish, along with the spring onion, feta, tortilla strips and a squeeze of lemon.
You can make this a high carb meal with the addition of some rice. I will often do this with a guacamole, on the side, when in a low carb phase.