If you've picked up the latest copy of House and Home (September/October), you may have noticed a slight boo-boo on our part! But fear not, the correct method for Aoife Hearne's Spanish chicken stew with chickpeas is right here! Enjoy!
Chop the onions and potatoes ahead of time to make the preparation quicker.
Serves: 4
Calories: 412
You will need:
1 tbsp olive oil – 350 g chicken breast, cut into bitesized pieces – 100 g chorizo, sliced – 2 onions, finely chopped – 1 bulb of garlic, cloves separated – 500 ml reduced-sodium – chicken stock – pinch of saffron – 2 bay leaves – 1 sprig of rosemary – 2 sprigs of thyme – bunch of parsley, chopped – zest of 1⁄2 lemon – 6 carrots, chopped – 300 g tinned chickpeas, drained and rinsed
- Preheat the oven to 200°C/400°F/gas 6.
- Heat the oil in a pan over a medium to high heat.
- Add the chicken and chorizo and cook until browned. Remove and add to a casserole dish.
- Turn the heat to low or medium. Add the onions to the pan and fry gently for 10 minutes until softened. Remove and add to the casserole dish.
- Add the garlic, chicken stock, saffron, bay leaves, rosemary, thyme, parsley, lemon zest, carrots and chickpeas to the casserole dish. Place in the oven, covered with a lid, for 15 minutes.
- Turn down oven to 180°C/350°F/gas 4 and cook for a further 30–45 minutes until the chicken and chickpeas are cooked through.
- Serve hot.
About the Author
Aoife Hearne has been a panel member of RTE's Operation Transformation since 2014. The Plan is Aoife's east-to-use new cookbook containing a range of delicious dishes for the whole family, so you can enjoy getting healthier together. The Plan is in all good bookstores, now, for €19.99. Published by Gill Books.
