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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Chicken and chickpea pot Ingredients:
515 g chicken |
2 tablespoons oil |
1 onion |
800 ml chicken stock |
2 carrots |
1 stick celery |
2 teaspoons mixed herbs |
2 tablespoons tomato puree |
1 tablespoon red currant jelly |
400 g chickpeas |
500 g potatoes |
Directions:
1. 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.
2. Add the chopped onion to the pan and gently fry until soft, stirring often.
3. Add the chicken with the stock, carrots, celery, herbs, tomato puree and redcurrant jelly. Season. Bring to the boil, cover the pan and simmer very gently for 20 minutes. Add the chickpeas and simmer for another 5 minutes. Serve with potatoes.
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