Chicken and chickpea hotpot

Name: Chicken and chickpea hotpot | Asda Good Living
Total time: 40 min
Yield: 4
Ingredients: 515g skinless and boneless chicken thighs; 2 tbsp olive oil; 1 reduced-salt chicken stock cube, dissolved in 800ml boiling water; 2 carrots, sliced; 1 stick celery, sliced; 2 tsp mixed dried herbs; 2 tbsp tomato purée; 1 tbsp redcurrant jelly; 400g can chickpeas, drained and rinsed; 500g new potatoes, boiled, to serve

A simple dish that's full of flavour.

By Asda Good Living,21st September 2015

(3 votes)

Cook: 40 Mins

Serves: 4

Price: £1.53 per serving

Nutritional Information

Each 260g serving contains

Energy
1708kj
408kcal

20%

Fat
17.4g

Med
25%

Saturates
4.1g

Med
20%

Sugars
9.9g

Med
11%

Salt
1.3g

Med
22%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
657kj/157kcal

Ingredients

515g skinless and boneless chicken thighs

2 tbsp olive oil

1 reduced-salt chicken stock cube, dissolved in 800ml boiling water

2 carrots, sliced

1 stick celery, sliced

2 tsp mixed dried herbs

2 tbsp tomato purée

1 tbsp redcurrant jelly

400g can chickpeas, drained and rinsed

500g new potatoes, boiled, to serve

Method

Cut each chicken thigh in half. Heat the oil in a large frying pan and cook the thighs until lightly browned on all sides; you will need to do this in batches. As each batch is ready, transfer to a plate lined with kitchen paper. Drain off all but 1 tbsp of oil from the pan.

Add the chopped onion to the pan and gently fry until soft, stirring often.

Add the chicken with the stock, carrots, celery, herbs, tomato purée and redcurrent jelly. Season. Bring to the boil and simmer very gently for 20 minutes. Add the chickpeas and simmer for another 5 minutes. Serve with potatoes.