Crispy Chicken with Pesto Chickpea Stew

Quick, easy, healthy and delicious - everything you need from a midweek meal! I cannot take any credit for this though as not only is it a take on a Donal Skehan 5 Ingredient recipe but I didn't make it - my boyfriend did.

What I can say, however, is how tasty it was... juicy chicken thighs with perfectly crisp skin is, quite frankly, Heaven. On. Earth. Pair that with fresh greens, punchy sun-dried tomato pesto and comforting chickpeas. You have to try this!

Crispy Chicken with Pesto Chickpea Stew
Serves 2

oil
4 chicken thighs
250ml chicken stock
400g tin chickpeas, drained and rinsed
2 tbsp red pesto
100g baby spinach
100g asparagus, woody stalk removed
Sea salt and freshly ground black pepper

Heat a large frying pan over a medium heat. Sprinkle the skin of the chicken evenly with salt and pepper. Add chicken to pan, skin side down. Cook for 10 minutes or until the skin is crispy, then pour away any excess fat.

Turn the chicken thighs and then add the stock (pouring around the chicken so you don't spoil the crispy skin!), chickpeas, asparagus, pesto and stir together. Continue to cook for another 2-3 minutes or until the chicken has cooked.

Once the sauce has slightly reduced season to taste and stir through the spinach. Serve the chicken with the chickpea stew alongside.