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    Spanish chicken with chick peas

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    Spanish chicken with chick peas

    A great one pot roast, perfect as a midweek meal.

    • Preparation time: 5 minutes
    • Cooking time: 45 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 800g pack essential Waitrose British chicken thighs
    • 2 red onions, cut into wedges
    • 6 garlic cloves, skins on
    • 1 tsp smoked paprika
    • 1 tbsp extra virgin olive oil
    • 400g can essential Waitrose chopped tomatoes
    • 400g can essential Waitrose chick peas, drained, rinsed
    • 10g Cooks’ Ingredients flat-leaf parsley, roughly chopped


    1. Preheat the oven to 200c, gas mark 6. Put the chicken in a large, non-stick roasting tin with the onion and garlic. Sprinkle with the paprika, season, then drizzle with the oil and rub everything together well. Make sure the chicken pieces are all skin-side up.
    2. Roast for 30 minutes, then stir the tomatoes and chick peas around the meat and season.
    3. Return to the oven for 15 minutes, after which time the chicken should be crisp on top and cooked through with no signs of pink. Scatter over the parsley and serve with crusty bread.

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    Drinks recommendation

    With its rich, nutty character and smoky oak, this terrific white Rioja is a great match with spicy Spanish flavours.Bin number: 52769


    Average user rating

    4 stars