This chicken casserole contains a subtle combination of warming spices that really hits the spot.
Serves 4
Prep Time: 20 mins
Cook Time: 40 mins
Ingredients
8 chicken thighs, skin on
Salt and freshly ground black pepper
1 tbsp olive oil
3 small onions or shallots, peeled and chopped into wedges
2 garlic cloves , peeled and crushed
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp paprika
410 g can chickpeas, rinsed and drained
300 ml chicken stock
2-3 tbsp low-fat Greek yoghurt
a handful of fresh coriander leaves
Method
Season the chicken thighs. Heat the oil in a large frying pan, and wedge all of the thighs in, skin-down. Cook for 10 minutes on medium heat until the skin is golden. Flip the thighs and and cook for a further 5 minutes. Remove the thighs from the pan and set aside.
Drain the excess oil from the pan, retaining around 1 tbsp. Add the onion wedges and garlic to the pan and cook until onion starts to lightly brown – around 4 minutes or so.
Roughly grind the spices in a pestle and mortar and stir them into the pan, cooking for 2 minutres.
Add the chickpeas and stock. Bring the liquid to the boil, then lower the heat. Add the chicken thighs into the pan, skin-side up, and simmer uncovered for 20 mins.
Turn off the heat and stir in the yoghurt. Sprinkle with coriander leaves and serve.
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