Crispy Chicken Thighs with Harissa Chickpea, Kale and Carrot Stew

Hearty but healthy this stew is great with meat or fish or even on its own - it's the perfect midweek family meal.


Lightly spiced with harissa paste and beautifully rich in tomatoes, the stew is simply delicious. A squeeze of lemon and a sprinkling of tangy goat's cheese really cut through and take this dish from run-of-the-mill to flavour sensation. For me, you can't beat pan-fried chicken thighs all gorgeous and crispy but this can easily be made vegan if you leave off the cheese and change the stock to vegetable.


Crispy Chicken Thighs with Harissa Chickpea, Kale and Carrot Stew
Serves 6

oil

1 large red onion, finely diced

3 garlic cloves, finely chopped

1 ½ tsp harissa paste

2 tbsp. fresh parsley, finely chopped

3 medium carrots, roughly chopped

1 x 400ml tin chopped tomatoes

2 tsp dried oregano

600ml chicken stock

3 x 400g tin chickpeas, drained and rinsed

200g kale, stalks removed

1 lemon, juice only

150g soft goat's cheese, crumbled

12 boneless, skinless chicken thighs

sea salt and freshly ground black pepper

In a casserole pot, fry the onion with a pinch of salt in a drizzle of oil for 5 minutes over a low heat or until the onion is softened, stirring occasionally. Add the garlic, harissa, parsley and carrots and fry for 1 minute. Add tomatoes, oregano and stock and turn up the heat to a medium simmer for 15 minutes.

Meanwhile heat a couple of frying pans over high heats with a drizzle of oil in each. Season the thighs all over with salt and pepper then fry for 5 minutes on each side, just turning once, until golden and crispy. Turn the heat right down and let them cook through while you finish the stew.

Add chickpeas and kale to the stew and cook for 5 minutes or until the carrots and kale are tender. Season to taste. Remove the chicken from the pan and allow to rest wrapped in tinfoil. Squeeze the juice of the lemon into the stew and give everything a good mix.

Divide the stew between shallow bowls, sprinkle over the crumbled goat's cheese and serve with two chicken thighs each.