2 tablespoons Alassala Moroccan Argan Oil
190g cooking chorizo chopped
400g chicken breast chunks or cubes
250g Halloumi cheese, drained, dried and cubed
1 small can of corn niblets
Zest & juice of 1 lemon
Sea salt flakes & freshly ground pepper
In a wok, heat two tablespoons of argan oil. Add the chopped chorizo and a peeled, bashed garlic clove and stir, cooking until crisp and golden on the outside and the oil turns orange.
When cooked, remove the chorizo to a bowl, set aside and keep warm. Discard the bashed garlic clove.
With the oil still hot, add the lemon zest and stir as it sizzles for a second.
Add the chicken to the oil and stir, coating the meat in the orange oil.
When nearly cooked through, add the corn and the lemon juice, stirring to combine. Sprinkle with sea salt flakes and give a good grinding of fresh pepper and stir again.
At the end of the cooking process, add the cubed Halloumi, stirring to coat every piece in the beautiful, orange oil. Cook long enough for the cheese to be piping hot and slightly softened.
Transfer to a warmed serving dish or plates and serve piping hot.
I love to serve this with white rice, sprinkled with a bit of paprika or some fresh herbs like rosemary or thyme, but this would also be great alongside potatoes or other veggies, couscous or even on its own. Feel free to substitute a few things or add in others. Kidney beans would be great in this, especially if you're having it on its own with no starches on the side to make it more filling. Just drain them add them in with the corn. Also, you could try Feta cheese instead of Halloumi and feel free to add other veggies like peppers, onions or even tomatoes if that suits.