One-Pot Chicken, Chickpea and Spinach Braise with Lemon

Method

1. Step 1 of 11

   Cut the chicken thighs into large bite-sized pieces and season with salt and pepper.

   • Boneless, skinless chicken thighs
   • Salt
   • Black pepper

   

2. Step 2 of 11

   Dice the onion and mince the garlic.

   • Onion
   • Garlic

   

3. Step 3 of 11

   Heat the olive oil in a wide deep pan over high heat and brown the chicken in two batches, about 3 minutes a batch, then set aside.

   • Olive oil
   • Boneless, skinless chicken thighs
   6 min

   

4. Step 4 of 11

   Lower the heat, add the onion and cook until soft and glassy, about 5 minutes.

   • Onion
   5 min

   

5. Step 5 of 11

   Stir in the garlic, cumin, coriander and chilli flakes and cook for 1 minute until fragrant.

   • Garlic
   • Ground cumin
   • Ground coriander
   • Chilli flakes
   1 min

   

6. Step 6 of 11

   Add the chopped tomatoes and stock, scraping the base of the pan.

   • Chopped tomatoes
   • Chicken stock

   

7. Step 7 of 11

   Drain and rinse the chickpeas and tip them in with the browned chicken and any resting juices.

   • Chickpeas, tinned
   • Boneless, skinless chicken thighs

   

8. Step 8 of 11

   Simmer uncovered for 18 minutes, stirring now and then, until the sauce has thickened.

   18 min

   

9. Step 9 of 11

   Check the chicken has reached 74 °C at the thickest piece.

   • Boneless, skinless chicken thighs
   74 °C / 165 °FPoultry (whole, parts, and ground) to 74 °C / 165 °F

10. Step 10 of 11

    Stir the spinach through in handfuls until it collapses into the sauce.

    • Spinach
    2 min

11. Step 11 of 11

    Finish with the zest and juice of one lemon, taste for salt, and serve with the second lemon in wedges and chopped parsley.

    • Lemons
    • Salt
    • Flat-leaf parsley