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Chicken Thighs with Chickpeas and Tomatoes

(for four or more)

8 Chicken Thighs
2 tbs. Olive Oil
2 Scallions(chopped)
I small bunch Basil (chopped) (or a teaspoon of dried basil)
450g (1 lb.) Tomatoes
150g (5 oz.) Chickpeas (or 1 x 400g tins)

If you are using dried chick peas you must soak them overnight in cold water, then simmer for one hour until tender. The tinned ones must be rinsed

Take the chicken off the bone and remove the skin.
Cover the skin and bones with water and simmer together while you make the rest of the meal.
Cut the thigh meat into chunks.
Heat the oil in a large pan and brown the meat on all sides in this.
Toss in the scallions, tomatoes and Basil in with the chicken and reduce the heat.
Let these fry gently together until the tomatoes collapse and form a sauce.
Add a cup of the hot stock, and the chick peas and simmer the chicken in this sauce until cooked through.Season with salt and black pepper.

As the chickpeas provide the starch for this meal you just need to serve it with bread.
Although you could also serve it with pasta or rice and it would easily stretch to serve more people.

April 20, 2009 12:22 PM | 0 Comments
  Martin Dwyer
Consultant Chef