Chicken on chickpeas

I can take very little credit for this fantastic recipe (courtesy of Jamie’s America) and how well the cooking of it turned out – Husband chose the recipe, prepped the chicken and made the stew (I merely cooked the chicken, reheated the stew and served up!). And it was awesome!

For the chicken
4 pieces of chicken – breast or thighs are best
Juice and zest of a lemon
Coriander, chopped
4 cloves garlic, crushed
Salt and pepper to taste

For the stew
1 large clove of garlic, crushed
1 onion, chopped
1/2 tsp smoked paprika
8 tomatoes, sliced (Hubbie used an equivalent amount of cherry toms, I believe)
1 can of chickpeas, drained 1 large chilli, deseeded and finely chopped
Red wine vinegar

For the chicken
Remove the skin from the chicken. Mix the lemon juice and zest with the garlic and coriander – season to taste. Add the chicken to the marinade. Refrigerate, covered, for at least a couple of hours.

Cook the chicken in a hot griddle pan for ten minutes until golden. Transfer to the oven for at least 15 minutes (or until cooked through).

For the stew
Soften the onion and garlic in a large frying pan with the paprika. Add the tomatoes, chickpeas and chilli, with a swig of red wine vinegar – bring to the boil and simmer for at least 30 minutes. (I’d keep the lid on througout cooking.)

Serve the chicken on the chickpeas.

This entry was posted in Chicken and tagged , . Bookmark the permalink.

One Response to Chicken on chickpeas

  1. Pingback: Chicken marinating in citrus and garlic: a Slimming World friendly recipe | Em's Food

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s