Quick & Easy

Braised chicken with chickpeas, lemon & garlic

braised chicken with chickpeas, lemon & garlic
1H 15M



1.Heat oil in a large casserole dish; cook onion, stirring, until softened. Add paprika, garlic and chicken; stir to coat chicken in onion mixture.
2.Add stock, juice, chilli, chickpeas and mustard to the pan; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer further 30 minutes or until chicken is tender. Season to taste.
3.Serve chicken sprinkled with parsley and rind.

If you prefer, substitute 8 chicken legs or 4 chicken marylands for thigh cutlets. Smoked spanish paprika, also known as pimiento, gives this dish its characteristic Spanish flavour.


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