Chicken, paprika, chickpea and kale pot

Dip crusty bread into this tasty spring casserole

Serves: 4

Preparation time:  10 minutes

Cooking time:  35 minutes

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You will need

  • 1 tablespoon olive oil
  • 615g chicken thigh fillets
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely sliced
  • 1 can chickpeas, drained and rinsed
  • 400g can chopped tomatoes
  • 200ml chicken stock, made with half a stock cube
  • 2 teaspoons smoked paprika
  • 75g kale
  • Crusty bread, to serve
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Recipe Information

Step by step guide to making Chicken, paprika, chickpea and kale pot

  1. Heat the oil in a shallow casserole dish over a medium heat. Add the chicken thighs and cook for a couple of minutes on each side, until browned. Remove from the pan and set aside.
  2. Add the onions to the pan and cook over a low heat for 5-6 minutes, until soft but not coloured. Add the garlic and cook for a further minute or two. Add the chickpeas, followed by the chopped tomatoes, chicken stock and smoked paprika. Return the chicken to the pan, nestling it in under the sauce, and then top with the kale. Place the lid on the pan and cook on a low heat on the hob for 25 minutes, removing the lid for the last five minutes.
  3. Season and serve with crusty bread on the side.

Summary of customer ratings and reviews

Nutritional information for Chicken, paprika, chickpea and kale pot

Nutritional information for Chicken, paprika, chickpea and kale pot

Nutrition type per serving
Calories 359 kcal
Total Fat 15.6g
Saturated Fat 4.2g
Salt 0.9g
Sugar 6g

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