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!

Ingredients
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

Method
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.

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One Response to Chicken on chickpeas

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

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