Recipe for a spicy Middle Eastern Chicken and Chickpea Stew with Chermoula
4 chicken breasts – cut into cubes (2cm)
2 tins chickpeas – drain and rinse
4 cloves garlic – crush, peel and chop finely
1 lemon – juice
2 courgettes – cut off ends, dice (5mm)
20g fresh coriander – chop finely
2 tbsp tomato paste
2 cups tap water
120ml sour cream
4 tbsp Middle Eastern Spice
4 garlic naan breads
olive, oil, salt & pepper (from your pantry)
Preheat the oven to 180◦C. Prepare the ingredients as indicated above.
Heat a few glugs of olive oil in a large frying pan over medium to high heat. Season the chicken well with salt and pepper. Add the chicken to the pan and cook, stirring occasionally, for about 8 minutes until nice and brown.
Turn the heat down to medium and add the courgettes and HALF the garlic to the pan with the chicken. Cook for about 3 minutes. Then add the Middle Eastern spice and cook for about a minute, stirring all the time. (The pan will seem very dry – that’s okay). Then add the tomato paste and continue to stir all the time for another 2 minutes, until sauce turns dark red.
Now add the chickpeas and water (see quantities above) to the pot. Season well with salt and pepper and leave to simmer (bubble gently on medium to low heat) for about 10 minutes.
Place the naan breads in the pre-heated oven for 10 minutes.
In a small bowl, mix HALF the lemon juice with the sour cream and season with salt and pepper. Set aside.
In another bowl, combine the coriander, the other HALF of the garlic and the remaining lemon juice to make the chermoula. Season with salt and pepper to taste.
To serve, divide the chicken & chickpea mixture between the bowls. Top with sour cream and chermoula. Add the naan bread on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.