Sophie Conran One-Pot Chicken
This aromatic chicken and chickpea casserole is a warming and hearty dish that is perfect for family dinners or cozy nights in. Tender chicken thighs cooked with fragrant spices, ginger, and garlic, meld together with chickpeas in a rich broth. The addition of sweet stem Bellaverde broccoli adds a burst of freshness, while the lemon zest brightens up the flavors. Serve this flavorful dish with fluffy basmati rice and a dollop of yogurt for a complete meal that will surely satisfy your taste buds.
— Constant Cookbook
Ingredients
- A glug of olive oil
- 8 fat, or 16 small chicken thighs
- a knob of butter
- 2 onions, peeled and sliced
- Half tsp ground turmeric
- 1 tsp each of ground cinnamon, cumin and coriander
- a walnut-sized piece of ginger, peeled and chopped
- 3 fat cloves of garlic, peeled and chopped
- 1 (400g) can of chickpeas, drained
- 700ml good chicken stock
- 200g sweet stem, Bellaverde broccoli, cut into bite-sized pieces.
- grated zest of 1 lemon
- Season with salt and pepper to taste
Instructions
- Preheat the oven to 180oC/Fan 160oC/350oF/Gas 4.
- Heat the oil in a large flameproof casserole dish over a medium to high heat. Season the chicken pieces with salt and pepper and brown on both sides. Remove from the pot and set aside.
- Dollop the butter and onions into the pot and sautÃÂé for 5 minutes, stirring frequently until soft. Sprinkle in all the spices, the ginger, garlic, a little salt, and a really good grind of pepper. Stir through and gently fry for a further 1 min, before adding the chickpeas and stock, and returning the chicken to the pot. Pop into the oven for an hour.
- Meanwhile bring a pot of salted water to the boil, add the bellaverdeÃÂî broccoli and simmer for 4 minutes, drain and set aside. Remove the pot of chicken from the oven and stir in the lemon zest and the cooked bellaverdeÃÂî broccoli and heat through. Season to taste and serve with basmati rice and a dollop of yoghurt on the side.
Yield
Serves 8
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