This recipe is perfect for weeknight prep, especially if you want food that stews in the oven and finishes as a dish that seems you spent a long time cooking. It’s a bit meatier and substantial than a soup but still relatively light for a stew.
Ingredients: 6 chicken thighs, 1 yellow onion, 400g can of cooked chickpeas, 2 teaspoons cumin seeds, 1 cinnamon stick, 1 teaspoon of ginger paste, 500 ml of stock, 50g of sultanas or raisins, 80g of olives, 1/2 a juice of lemon, a handful of fresh, chopped coriander
- Preheat the oven to 180 degrees celsius.
- Fry onion, garlic, ginger cumin seeds in a dutch oven pan, cook for 5 minutes and then add chicken and fry for 2-3 minutes.
- Add the cinnamon stick, chickpeas, sultanas, olives, stock and juice of a lemon. Stir for a minute and take off heat.
- Take off the heat and add a sheet of foil over the dutch oven pan before returning it’s lid and putting into the oven for a hour. Add chopped coriander and remove lid to cool for 5 minutes. Taste when cooled and add salt and pepper accordingly.