Spanish Chicken with Chickpeas
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Nov 2010, p36)
Recipe type: Main
Cuisine: Spanish
Serves: 4
Ingredients
- 800g chicken thighs
- 2 red onions, cut into wedges
- 6 garlic cloves, skins on
- 1tsp smoked paprika
- 1tbsp extra virgin olive oil
- 400g can chopped tomatoes
- 400g can chickpeas, drained and rinsed
- 10g flat-leaf parsley, roughly chopped
Instructions
- Preheat oven to 200C. Put chicken in large, non-stick roasting tin with onion and garlic. Sprinkle with paprika, season then drizzle with oil and rub everything together well. Makre sure chicken pieces are all skin-side up.
- Roast for 30mins, then stir tomatoes and chick peas around meat and season.
- Return to oven for 15mins, after which time chicken should be crisp on top and cooked through with no signs of pink. Scatter over parsley and serve with crusty bread.
Nutrition Information
Calories: 405 Fat: 17g Saturated fat: 4g Carbohydrates: 20g Sugar: 6g Salt: 0.3g
