Jamie Oliver's Chicken On Chickpeas
Over a year ago
33,400 views
Ingredients
- 4 medium chicken breasts. preferably free-range or organic. skin on
- 4 small boneless chicken thighs. preferably free-range or organic. skin on
- A few fresh basil leaves. to serve
- 4 cloves of garlic. peeled
- A bunch of fresh flat-leaf parsley. finely chopped
- Sea salt
- Freshly ground black pepper
- Extra virgin olive oil
- Olive oil
- 1 onion. peeled and finely chopped
- 4 cloves of garlic. peeled and very finely chopped
- ½ tsp smoked paprika
- 1 x 280g jar of chargrilled peppers in olive oil. roughly sliced
- 8 red and yellow tomatoes. deseeded and roughly chopped
- 1 x 410g tin of good-quality chickpeas
- White or red wine vinegar
- 1 or 2 fresh green chillies. deseeded and finely chopped
Accompaniment
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Description
This is one of those dishes that could absolutely convince any non-chickpea-lover out there to change their mind
Method
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1
Boil the garlic cloves for the marinade in a small pan of water for around 8 minutes, until soft.
While they're cooking, lay your chicken breasts on a board, cover them with clingfilm and bat out each one with a pan to flatten the chicken so it cooks evenly. Drain the garlic cloves, then put them into a bowl and mash them with a fork.
Stir in the parsley, lemon zest and juice, a pinch of salt and pepper and a good lug of extra virgin olive oil.
Use your fingers to carefully make a pocket between the skin of all your chicken pieces and the meat, making sure you don't tear the skin. Push your marinade inside each hole so it flavours the meat under the skin, then press the skin flat.
Rub any leftover marinade all over the skin. Put the chicken into a bowl, cover it with clingfilm and pop it into the fridge to marinate for at least 2 hours.
When you're ready to cook, preheat the oven to 200°C/ 400°F/gas 6.
Get a large pan on a medium heat. Add a good lug of olive oil, and the chopped onion, garlic and paprika.
Cook gently for 10 minutes, until softened but not coloured, then add your sliced peppers to the pan, along with the juices they came in. Add the tomatoes, drained chickpeas, a swig of vinegar, the chilli and a good pinch of salt and pepper. Give everything a good stir, bring to the boil and simmer for half an hour. Check the seasoning, then put to one side.
Put your chicken thighs on to a large hot griddle pan or barbecue, turning them every minute or so for 10 minutes until golden and lovely, then move them to a roasting pan and pop them into your hot oven for 15 minutes.
Immediately add the chicken breasts to the griddle pan, skin side down, and cook for around 10 minutes or so, turning every minute until they're golden and beautiful.
Add them to the roasting pan with the thighs for the last 5 minutes of cooking.
Serve your chickpea stew topped with slices of your chicken. Drizzle with a little extra virgin olive oil and sprinkle with a few fresh basil leaves to finish.
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