Chicken and Chickpea Pot Recipe

Name: Chicken and Chickpea Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 515 g chicken; 2 tablespoons oil; 1 onion; 800 ml chicken stock; 2 carrots; 1 stick celery; 2 teaspoons mixed herbs; 2 tablespoons tomato puree; 1 tablespoon red currant jelly; 400 g chickpeas; 500 g potatoes

Servings: persons

515 g chicken
2 tablespoons oil
1 onion
800 ml chicken stock
2 carrots
1 stick celery
2 teaspoons mixed herbs
2 tablespoons tomato puree
1 tablespoon red currant jelly
400 g chickpeas
500 g potatoes

1
Cut each chicken thigh in half.
2
Heat the oil in a large frying pan and cook the thighs until lightly browned on all sides - you will need to do this in batches.
3
As each batch is ready, transfer to a plate lined with kitchen paper.
4
Drain off all but 1 tbsp of oil from the pan.
5
Add the chopped onion to the pan and gently fry until soft, stirring often.
6
Add the chicken with the stock, carrots, celery, herbs, tomato puree and redcurrant jelly.
7
Season.
8
Bring to the boil, cover the pan and simmer very gently for 20 minutes.
9
Add the chickpeas and simmer for another 5 minutes.
10
Serve with potatoes.

905

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 515 g chicken, 2 tablespoons oil, 1 onion, 800 ml chicken stock, and more.

Yes, Chicken and Chickpea Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Chickpea Pot

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