Recipes
Spicy chicken, chickpea & tomato casserole
A hearty stew for two with a strong, robust flavour that you can easily make with leftover chicken thighs.
A hearty stew for two with a strong, robust flavour that you can easily make with leftover chicken thighs.
(10 votes)
Cook: 1 Hour 10 Mins
Serves: 2
Price: £4.00 per serving
Nutritional Information
Each 503g serving contains
Energy
2213kj
528kcal
2213kj
528kcal
26%
Fat
27.2g
27.2g
High
39%
39%
Saturates
5.5g
5.5g
Med
28%
28%
Sugars
13.1g
13.1g
High
15%
15%
Salt
1.01g
1.01g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
440kj/105kcal
Typical energy values per 100g:
440kj/105kcal
Ingredients
2 tbsp olive oil
2 large chicken thighs and legs
2 medium onions (thinly sliced)
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
½ tsp turmeric
1 large thumb of ginger (grated)
2 cloves garlic (crushed)
1 tsp tomato purée
227g can chopped tomatoes
250ml chicken stock
220g can chickpeas (drained)
1 handful fresh chopped coriander
Method
1
Heat 2 tbsp olive oil in a heavy based casserole dish. Add the chicken, skin side down and cook for two or three minutes until golden brown. Turn over the chicken pieces and brown the other sides. Remove the chicken from the pan and set aside.
2
Add the sliced onions and cook over a low to medium heat for 10-15 minutes until soft and caramelised. Add the dry spices and cook for a further couple of minutes stirring constantly. Add the garlic and ginger and then the tomato purée and cook for a further minute, stirring constantly.
3
Add the chopped tomatoes, chicken stock, chick peas and then the chicken. Put on the lid and cook gently for 30 minutes.
4
Remove the lid and continue cooking at a good simmer for a further 15 minutes.
5
Turn off the heat and sprinkle over the fresh chopped coriander. Take the dish to the table and allow people to serve themselves. This dish is perfect served with cous cous.