Chicken & chickpea stew
LEVEL: Advanced
INGREDIENTS
SERVES 6FOR THE CHICKEN
1 large chicken, jointed into 12 pieces
50ml olive oil
5 garlic cloves, crushed salt and black pepper a pinch each of cinnamon and Lebanese seven-spice mix
FOR THE STEW
50g butter or ghee
100ml vegetable oil
1 large onion, chopped
10 garlic cloves, crushed
5 tomatoes, skinned and finely chopped
2 tbsp tomato purée
500g Chantenay carrots, peeled
2 × 400g tins chickpeas, drained and rinsed 1 tbsp cumin
2 tsp salt
1 tsp black pepper
1 litre hot chicken stock chopped coriander, to serve
METHOD
I remember eating this dish as a child, mopping up the juices with a big chunk of bread. I’°d complain to my mum if there wasn’t enough garlic in it! This finished dish is just how I like it. The recipe is made in stages, and the two parts are mixed in one big pot to bring all the flavours together.
It’s very good just as it is, but if you want, serve it with bread or rice.
Put the chicken pieces into a roasting tin. Add the olive oil and garlic, then season generously with the salt, pepper, and the pinch each of cinnamon and Lebanese seven-spice. Toss everything together so the chicken pieces are well coated. Set aside for 30 minutes to marinate.
Preheat the oven to 200°C/180°C fan/gas mark 6. Roast the chicken pieces for 20-30 minutes.
While the chicken pieces are roasting, make the stew. Melt the butter in a large saucepan with the vegetable oil. Add the onion and garlic, and fry over a low-to-medium heat for 5-10 minutes. Add the chopped tomatoes, tomato purée, carrots, chickpeas, cumin, salt and pepper. Stir everything together to make sure the spices and seasoning are thoroughly mixed in. Pour the stock into the pan and cover with a lid. Bring to the boil, then turn the heat down low and simmer for 30 minutes.
When the chicken pieces are cooked, remove the tin from the oven, lift them out and drop them into the stew, along with any juices from the roasting tin. Cover the pan again and cook for 5-10 minutes over a low heat. Now you’re done.
Spoon into bowls, garnish with a little fresh coriander and serve.