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Tahini chicken with spinach & chickpeas
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1kg pack essential Waitrose British Chicken Thigh Fillets
2 tbsp olive oil
2 red onions, sliced
5 cloves garlic, crushed
2 x 400g cans chickpeas,
drained and rinsed
2 large green chillies, deseeded and quartered lengthways
2 cinnamon sticks
500ml chicken stock
2 tbsp clear honey
235g pack washed spinach
Waitrose Cooks’ Ingredients Simple Sumac, to sprinkle, optional
Warmed pitta breads, to serve
1. Preheat the oven to 180°C, gas mark 4. Halve each chicken thigh fillet. Heat the oil in a large flameproof and freezerproof casserole, and fry the chicken in batches until golden. Lift out onto a plate and fry the onions for 5 minutes to soften.
2. Stir in the garlic, chickpeas, chillies, cinnamon and stock, and bring to a gentle simmer. Cover and cook in the oven for 45 minutes until the chicken is tender, the juices run clear and there is no pink meat.
3. Combine the tahini, honey and 3 tbsp cold water in a small bowl. Tip into the stew and mix into the cooking juices. Add the spinach and stir into the sauce until wilted. Leave to cool.
TO FREEZE Cover with foil or a double layer of clingfilm. Label and freeze.
TO REHEAT Transfer to the fridge the day before serving to defrost thoroughly. Preheat the oven to 180°C, gas mark 4. Bake for 45 minutes until piping hot throughout. Sprinkle with sumac, if using and serve with warmed pitta.
Typical values per serving:
excluding pittas to serve
This recipe was first published in November 2016.