Chicken and chickpea stew with green olive salsa, ricotta and crispy chicken skin
There are few things better than a hearty stew on a cold day. This chicken and chickpea stew, served with a green olive salsa and topped with crisp chicken skin, is the perfect way to stay warm this winter. Pan-seared chicken is added to the sautéed mirepoix, then simmered with tomato, chickpeas and chicken stock until tender.
Ingredients
Metric
Imperial
Chicken and chickpea stew
- 4 boneless chicken thighs, skin-on
- 3 tbsp of olive oil
- 100g of white onion, diced
- 100g of carrots, diced
- 100g of celery, diced
- 1 garlic clove, minced
- 1 tbsp of smoked paprika
- 1 tbsp of tomato paste
- 1 tbsp of Doves Farm Plain White Flour
- 1 tin of chopped tomatoes
- 300ml of chicken stock, plus extra as needed
- 1 tin of chickpeas, drained and rinsed
- 1 bunch of fresh basil, chopped, plus a few leaves for garnish
- 1 lemon, juiced and zested
- salt to taste
- black pepper to taste
Green olive salsa
- 150g of pimento stuffed olive, chopped
- 50g of red onion, finely diced
- 1/2 bunch of parsley, chopped
- 2 garlic cloves, finely chopped
- 1 tbsp of green olive brine
- 1 tsp red wine vinegar
- 250g of olive oil
- salt to taste
- black peppercorns to taste
Garnish
- 200g of ricotta
- 1 tsp chilli flakes
Method
Remove the skin and excess fat from the chicken thighs then season them well with salt, pepper and 1 tablespoon olive oil. Reserve the chicken skin and set aside
- 4 boneless chicken thighs, skin-on
- 1 tbsp of olive oil
- salt to taste
- black pepper to taste
Heat a large pot over medium heat, then add the remaining 2 tablespoons of olive oil. Sear the chicken on both sides until golden brown, around 10 minutes, then transfer to a clean plate. Chop up the chicken thighs into smaller pieces
- 2 tbsp of olive oil
Preheat the oven to 180°C
To the same pot, add the mirepoix of onion, carrot and celery then cook for a couple of minutes until tender and fragrant. Add in the garlic along with the smoked paprika and cook for an additional couple of minutes. Add in the tomato paste then stir to coat the vegetables, and repeat with the flour
- 100g of white onion, diced
- 100g of carrots, diced
- 100g of celery, diced
- 1 garlic clove, minced
- 1 tbsp of smoked paprika
- 1 tbsp of tomato paste
- 1 tbsp of Doves Farm Plain White Flour
Add back the chicken thighs, then the tin of chopped tomatoes and chicken stock. Season with salt and pepper then leave the stew to simmer for around 20 minutes on a low heat
- 1 tin of chopped tomatoes
- 300ml of chicken stock, plus extra as needed
- salt to taste
- black pepper to taste
Take the chicken skin and place it between two sheets of parchment paper, flattened between two baking trays. Roast in the oven for 20 minutes, or until the skin is crisp and golden. Season with salt then set aside for later
Meanwhile, add all of the ingredients for the green olive salsa to a food processor, except for the olive oil. Pulse the mix until everything is finely chopped, almost a paste, then add in the olive oil in small increments. Season with salt and pepper to taste then reserve until needed
- 150g of pimento stuffed olive, chopped
- 50g of red onion, finely diced
- 1/2 bunch of parsley, chopped
- 2 garlic cloves, finely chopped
- 1 tbsp of green olive brine
- 1 tsp red wine vinegar
- 250g of olive oil
- salt to taste
- black peppercorns to taste
After 20 minutes of cooking, add in the rinsed chickpeas and chopped basil
- 1 tin of chickpeas, drained and rinsed
- 1 bunch of fresh basil, chopped, plus a few leaves for garnish
Cook for an additional five minutes then add in the lemon juice. Taste and season with salt and pepper as needed
- 1 lemon, juiced and zested
Serve the stew topped with the green olive salsa, a couple of spoonfuls of ricotta, fresh basil leaves, a sprinkle of chilli flakes, lemon zest and that crispy chicken skin
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
