Mediterranean Chicken Chickpea and Aubergine Stew
Ingredients
- 750g pack chicken thighs
- 1 medium onion finely chopped
- 1 bay leaf
- 1 medium aubergine - diced
- 1 tbsp chopped garlic
- 1 tbsp smoked paprika
- 1x 400g tin chickpeas - drained
- 2 tsp mixed herbs
- 200ml red wine
- 1x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 190ml Chicken stock
- 100g spinach or kale
- Salt and black pepper to taste
Preparation
Method
Heat a large non stick pan on hob mark 5. Place the chicken thighs in the pan skin side down for 4-5 mins to seal and crisp up the fat, turn each piece over for 1 min to seal the underside. Remove and set aside.
Drain off some of the chicken fat now if you wish, but leave 1-2 tablespoons in the pan. Add the chopped onions and sauté until translucent. Stir in the diced aubergine, bay leaf and mixed herbs and fry off for a few mins before adding the chopped garlic.
Add the red wine and simmer for a few mins, then stir in the chickpeas, tinned toms, tomato purée and stock. Add the chicken thighs back to the pan, skin-side up and pushing them down into the sauce.
Cover loosely and bring up to a medium simmer for 30 mins. Remove the lid and add the spinach or kale, pushing it down into the sauce, simmer for a further 5 mins or a little longer if the sauce needs further reduction. Season to taste.
Tips
Serve with airfryer parmentier potatoes (square chips).
For substitutions, drop a DM for advice on easy alternatives if ingredients are unavailable.
