Sophie Conran One-Pot Chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- A glug of olive oil
- 8 fat, or 16 small chicken thighs
- a knob of butter
- 2 onions, peeled and sliced
- Half tsp ground turmeric
- 1 tsp each of ground cinnamon, cumin and coriander
- a walnut-sized piece of ginger, peeled and chopped
- 3 fat cloves of garlic, peeled and chopped
- 1 (400g) can of chickpeas, drained
- 700ml good chicken stock
- 200g sweet stem, Bellaverde broccoli, cut into bite-sized pieces.
- grated zest of 1 lemon
- Season with salt and pepper to taste
Method
- STEP 1Preheat the oven to 180oC/Fan 160oC/350oF/Gas 4.
- STEP 2Heat the oil in a large flameproof casserole dish over a medium to high heat. Season the chicken pieces with salt and pepper and brown on both sides. Remove from the pot and set aside.
- STEP 3Dollop the butter and onions into the pot and sautÃÂé for 5 minutes, stirring frequently until soft. Sprinkle in all the spices, the ginger, garlic, a little salt, and a really good grind of pepper. Stir through and gently fry for a further 1 min, before adding the chickpeas and stock, and returning the chicken to the pot. Pop into the oven for an hour.
- STEP 4Meanwhile bring a pot of salted water to the boil, add the bellaverdeÃÂî broccoli and simmer for 4 minutes, drain and set aside. Remove the pot of chicken from the oven and stir in the lemon zest and the cooked bellaverdeÃÂî broccoli and heat through. Season to taste and serve with basmati rice and a dollop of yoghurt on the side.
