Crispy Chicken Thighs with Chickpea Stew

Crispy Chicken Thighs with Chickpea Stew

Oven baked crispy chicken thighs are served over a rich and warming chickpea stew seasoned with cumin and turmeric. This easy recipe makes use of store cupboard ingredients and is ready in under an hour.

Course Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 664kcal

Author Amy Fulwood

Ingredients

8 Chicken Thighs
Olive Oil
2 Red Onions chopped
4 cloves Garlic crushed
1 Red Chilli chopped
1 teaspoon Ground Cumin
½ teaspoon Turmeric
700 g Passata
700 g jar Chickpeas
Bunch Dill finely chopped
1 Lemon
Yoghurt to serve

UK Measures - US Measures

Instructions

Heat the oven to 210°C. Heat a drizzle of olive oil over a medium high heat. Season the 8 Chicken Thighs with salt and pepper and place skin side down in the pan. Leave for 5-7 minutes until the skin is really brown and crispy. Place in a baking tray and put in the oven for 35 minutes.
While the chicken cooks heat a drizzle of olive oil over a medium heat. Add the 2 Red Onions to the pan and cook for a couple of minute until beginning to soften. Add the 4 cloves Garlic and 1 Red Chilli , season well and cook for another 5 minutes until everything is softened and fragrant.
Add the 1 teaspoon Ground Cumin and ½ teaspoon Turmeric and stir well, cook for a minute. Pour in the 700 g Passata and 700 g jar Chickpeas with the water from the jar and bring to the boil. Simmer for 15 minutes.
Season the chickpeas with salt and pepper. Add most of the chopped dill and the juice of the 1 Lemon. Mix together well then serve into bowls. Top with the chicken. Sprinkle with the remaining dill and serve with yoghurt.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition