Golden chicken thighs with the most comforting creamy chickpeas and a lemony herby sauce — all done in one pan. This is the perfect kid friendly dinner that the whole family will love.
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Serves
4
Chicken Thigh
Frozen Sofrito Mix
Fresh Sage
Garlic Clove
Chickpea
Chicken Stock
Lemon
Crème Fraîche
Baby Spinach
Olive Oil
Salt
Black Pepper
To Serve:
Bread
Cucumber
Serves
4
Chicken Thigh
Frozen Sofrito Mix
Fresh Sage
Garlic Clove
Chickpea
Chicken Stock
Lemon
Crème Fraîche
Baby Spinach
Olive Oil
Salt
Black Pepper
To Serve:
Bread
Cucumber
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Step 1.
1 Adult Serving = 2 Kids Servings
Heat the oven to 180°C.
Step 2.
Season the chicken with salt and pepper. Add it skin-side down to a cold large frying pan, then set it over a medium heat. Let it cook for 10–12 mins until golden and crispy, then flip and cook for another 2 mins. Remove the chicken and set aside. Spoon out most of the fat, leaving about 2 Tbsp in the pan.
Step 3.
Pick and finely chop the sage leaves and peel and finely chop the garlic.
Step 4.
Tip the sofrito mix into the pan with the chopped garlic and sage. Scrape up any brown bits from the bottom of the pan and cook to soften, 5 mins.
Step 5.
Dump the chickpeas with their liquid straight into the pan. Finely grate over the lemon zest, add the stock pot and 150ml water. Bring up the to simmer.
Step 6.
Nestle the chicken back into the pan, skin-side up, and transfer to the oven. Bake for 45 mins until the chicken is golden and falling away from the bone.
Step 7.
Once out of the oven, lift out the chicken and stir the crème fraîche through the chickpeas. Portion out the kids plate (if they don’t like lemon) then fold in the spinach and squeeze over the lemon juice for the adults.
Step 8.
Serve up!
Kids Plate: Spoon the beans onto one side of the plate. Cut the chicken from the bone and add to the plate. Serve with some cucumber slices
Parents Plate: Dish out the beans and chicken and top with the crispy sage. Season well with pepper.
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