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  • Catia Pacheco Castro

One Pot Mediterranean Braised Chicken with Chickpeas Peppers and Potatoes

Hello friends. Can you believe everything that is happening right now with this crazy virus Covid-19? I can't, and although I am a homebody, the idea of being isolated at home is making me go a little stir crazy.

Thank goodness for cooking. As of yesterday our government decided to let schools remain open, but to avoid all unnecessary contact publicly, like gyms, restaurants, coffee shops...you get the idea. That means I'm staying home until further notice. You are all gonna hear a lot from me, lol.

Today's recipe is another one from my mother's repertoire. It is a delicious braise filled with all the delectable mediterranean flavours, including lemon. Both Portugal and Spain love chickpeas and they are sometimes overlooked in our kitchens apart from houmous. This recipe is also alcohol free, which is a bit unusual for most Portuguese recipes, but you won't miss it.

This recipe can also be made in your slow cooker's lowest setting and will take about 5 hours.

On the stovetop it will take 45 minutes. I use bone in chicken pieces, but remove the skin as it gets soggy. You can use any combination of parts like breast, thigh, or leg. Make sure you have plenty of crusty bread on hand to mop up all the sauce. Being Portuguese, we also serve this with a side of steamed white rice. That , of course, is totally up to you.

Enjoy and stay safe and mindful of others at this very uncertain time.

Lots of love xoxo

Catia



One Pot Mediterranean Braised Chicken with Chickpeas Peppers and Potatoes

Serves 4-6

45 minutes start to finish or 4 hours in a slow cooker


1,600 kg. Whole chicken cut up, no back or wings. Breasts, thighs and legs skin removed

200 g. Small silver skin pearl onions, whole

5 Medium potatoes, peeled and cubed

500 ml. Rich chicken stock

60 ml. Extra virgin olive oil

3 Bell peppers, colour of your choice, I love the green ones so I used them here

2 Carrots, peeled and diced

1 Can of Italian peeled plum tomatoes, undrained

1 Can chickpeas (garbanzo beans)

6 Cloves of garlic, finely chopped

2 Bay leaves

1 Lemon, juice and zest

4 Sprigs of fresh thyme

1 tbsp. Dried oregano

1 tbsp. Dried marjoram

1 tbsp. Sweet paprika

1/2 tsp. Ground cumin, optional

To finish:

Salt and freshly cracked black pepper to taste

Italian flat leaf parsley to serve, to taste and finely chopped

* Nice additions, pitted Kalamata olives and crushed red chilli flakes for some kick :)


1. In a heavy bottomed stock pot* on a high heat, add olive oil and chicken. Cook until chicken is lightly browned on all sides. Reduce heat to medium and add onions and garlic. Cook stirring a few minutes more until fragrant. Add all remaining ingredients, cover and simmer gently for 40-45 minutes.

2. After 45 minutes, taste and adjust salt if needed. Add black pepper to taste and parsley. Stir through and serve.


Note * Most slow cooker inserts are stove top friendly. If yours is not and you do not want to dirty a pot to brown chicken and onions...you can totally skip that step, throw everything in and set on lowest setting for 4 hours.

























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Crawley,West Sussex UK

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