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Donal Skehan
Crispy Chicken with Chickpea Stew | DonalSkehan.com, This recipe is exactly what 5 ingredient dinners is all about!
  • main-meals

Crispy Chicken with Chickpea Stew

August 28

Take the time to crisp these chicken thighs, I can assure you the extra effort will be worth it. The flavours of the chickpea stew work so well with the crispiness of the chicken skin. Heaven. Red pesto is a flavour powerhouse which brings this dish together, but you can also switch this for green pesto if preferred.

  • serves Serves 4
  • time 15mins

Method

  1. 1. Heat a large frying pan over a medium heat. Sprinkle the skin of the chicken evenly with salt and pepper. Add chicken to pan, skin side down. Cook 8-10 minutes or until skin is crispy, remove any excess fat. Turn the chicken thighs and add the stock, chickpeas, pesto and stir together. Continue to cook for another 2-3 minutes or until the chicken has cooked.
  2. 2. Once the sauce has slightly reduced season to taste and stir through the spinach and serve.

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Ingredients

1 tbsp olive oil 

8 chicken thighs 

8 oz chicken stock 

1 x 14 oz tin chickpeas drained and rinsed

2 tbsp sun dried tomato pesto

3.5 oz baby spinach 

Sea salt and freshly ground black pepper

1 tbsp olive oil 

8 chicken thighs 

250ml chicken stock 

1 x 400g tin chickpeas drained and rinsed

2 tbsp sun dried tomato pesto

100g baby spinach 

Sea salt and freshly ground black pepper

You'll Need

Large frying pan

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