Crispy Chicken Thighs with Roast Olives and a Chickpea Stew
So you may have noticed the blog posts have been few and far between as of late and, if I'm honest, that's because I've done an awful lot of eating out.... Well, that fact is starting to catch up with my waistline and with the indulgence of Christmas drawing ever closer, I am trying to eat a bit healthier in between the plethora of Christmas meals I have coming up. Luckily, cooking and eating healthy meals doesn't have to be boring or difficult!
This recipe is not only full of fibre and protein but it's also very low in carbs and calories. The flavour has a very Mediterranean vibe, with rich tomatoes, salty olives, sweet caramelised onions, sharp lemon and smoky paprika. Most importantly though, it requires very little effort, very little washing up and it's bloody delicious!
Crispy Chicken Thighs with Roast Olives and a Chickpea Stew
Serves 2
olive oil
½ tbsp smoked paprika
4 free-range chicken thighs, bone-in and skin-on
handful of olives, drained and de-stoned
1 onion, finely chopped
2 garlic cloves, finely chopped
400g tin plum tomatoes
2 tsp sherry vinegar
400g tins chickpeas, drained and rinsed
1 lemon, juice only
handful of fresh parsley, finely chopped
sea salt and freshly ground black pepper
Heat the oven to 220°C/ fan 200°C/gas 7. Put 1 tbsp of the olive oil, the smoked paprika and the chicken into a bowl, season with salt and pepper and rub to coat. Put the thighs, skin-side up, in a roasting tin with the olives. Roast for 35-40 minutes until the skin is crispy and the meat cooked through.
Meanwhile, heat the remaining oil in a frying pan, then gently fry the onion and garlic for 10 minutes without colouring. Add the vinegar and cook for a couple of minutes, stirring throughout. Add the tomatoes, squishing them with a spatula/wooden spoon to break them up a bit, season well and cook until reduced a little. Add the chickpeas, cook for 5 minutes, then add the parsley and lemon juice.
When the chicken is golden and crisp, spoon out a few tablespoons of the roasting pan juices into the chickpeas. Serve the chickpeas and olives alongside the chicken.
This recipe is not only full of fibre and protein but it's also very low in carbs and calories. The flavour has a very Mediterranean vibe, with rich tomatoes, salty olives, sweet caramelised onions, sharp lemon and smoky paprika. Most importantly though, it requires very little effort, very little washing up and it's bloody delicious!
Crispy Chicken Thighs with Roast Olives and a Chickpea Stew
Serves 2
olive oil ½ tbsp smoked paprika
4 free-range chicken thighs, bone-in and skin-on
handful of olives, drained and de-stoned
1 onion, finely chopped
2 garlic cloves, finely chopped
400g tin plum tomatoes
2 tsp sherry vinegar
400g tins chickpeas, drained and rinsed
1 lemon, juice only
handful of fresh parsley, finely chopped
sea salt and freshly ground black pepper
Heat the oven to 220°C/ fan 200°C/gas 7. Put 1 tbsp of the olive oil, the smoked paprika and the chicken into a bowl, season with salt and pepper and rub to coat. Put the thighs, skin-side up, in a roasting tin with the olives. Roast for 35-40 minutes until the skin is crispy and the meat cooked through.
Meanwhile, heat the remaining oil in a frying pan, then gently fry the onion and garlic for 10 minutes without colouring. Add the vinegar and cook for a couple of minutes, stirring throughout. Add the tomatoes, squishing them with a spatula/wooden spoon to break them up a bit, season well and cook until reduced a little. Add the chickpeas, cook for 5 minutes, then add the parsley and lemon juice.
When the chicken is golden and crisp, spoon out a few tablespoons of the roasting pan juices into the chickpeas. Serve the chickpeas and olives alongside the chicken.
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