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Chicken and chickpea stew recipe

Adam Liaw
Adam Liaw

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Chicken and chickpea stew.
Chicken and chickpea stew.William Meppem

This Middle Eastern-style casserole of chicken and chickpeas is tied together by the fragrance of an array of earthy spices.

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Ingredients

  • 1 onion, finely chopped

  • 2 celery stalks, chopped

  • 2 tsp each ground turmeric, ginger and cinnamon

  • large pinch saffron threads

  • 400g can chopped tomatoes

  • 375ml chicken stock

  • 150g dried chickpeas, soaked in water overnight, rinsed and drained

  • salt and pepper, to season

  • 4 skinless chicken thigh cutlets, bone-in

  • 1/2 cup green Sicilian olives

  • 1/2 cup each coarsely chopped parsley and coriander

  • extra virgin olive oil and lemon wedges, to serve

Method

  1. 1. Combine the onion, celery, turmeric, ginger, cinnamon, saffron, tomatoes, stock, chickpeas, salt and pepper in your slow-cooker.

    2. Add the chicken and cover with the lid. Cook on a low heat for 8 hours, then stir in the olives and herbs.

    3. Drizzle with oil and serve with lemon wedges.

    Tip: If you don't have a slow-cooker, these recipes can be made in a low oven. Just use a heavy casserole dish with a lid - enamelled cast iron is perfect. A good rule of thumb is that 8-hour recipes should be cooked at 120C and overnight recipes at 100C.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/chickchick-stew-20160913-grf0qd.html