BRAISED CHICKEN AND CHICKPEAS
It’s worth taking your time over caramelising the onions in this full-flavoured one-pan dish
I have spent a lot of my life thinking that I don’t like chickpeas. This changed recently when
I tried chickpeas from a jar.
They were creamy and smooth and had a mellow nutty flavour, so unlike the hard and slightly bitter little pellets from a can that I was accustomed to. I’m not sure why there’s such a difference between chickpeas in jars and cans, or why it has taken me so long to discover this, but I am now a convert.
Fortunately there are more jar options than ever on our supermarket shelves. I think it is
Chickpeas from a jar are creamy, smooth and nutty
part of a wider movement towards us eating better-quality pulses, which is the direction we should be going in because they’re nutritious, sustainable and inexpensive. I’ve been particularly impressed by the queen chickpeas from Bold
Bean Co, a newish brand that does a fantastic range of beans and peas in jars. There are various other options out there too, and if you head to the world food sections in supermarkets you will usually find some that are excellent value.
This week’s recipe is something I have made a lot recently. I allow for just one chicken thigh per person as the chickpeas are filling and a good source of plant-based protein. It’s a fantastic meal with some rice, yogurt and coriander, and can be made up to two days in advance and reheated to serve.
METHOD
Heat 1 tbsp olive oil in a large sauté pan or shallow casserole over a medium-high heat. Season the chicken pieces and fry, skin-side down, for 6-7 minutes until golden. Turn and cook for 2 minutes, then lift out of the pan and set aside.
Finely slice the onions and add to the pan with 2 sliced garlic cloves and a good pinch of salt. Fry for about 25 minutes, stirring regularly, until caramelised and deep golden colour.
Preheat the oven to 180C/160C fan/gas 4. Stir the curry powder into the pan (alternatively, use 1 tsp each ground cumin and turmeric), then stir in the drained chickpeas and 250ml chicken stock.
Nestle the chicken back into the pan, then put in the oven for about 35 minutes until the chicken is cooked through and the chickpeas are nice and saucy (add a splash of water during cooking if needed). Serve with rice, yogurt and chopped coriander.