The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Brazilian-style Chicken Stew with Chickpeas & Courgette
Free-range chicken thighs simmered in a delicious Brazilian-inspired stew. Think: gentle, warming spices. Juicy tomatoes, courgette and spinach. Full-of-fibre chickpeas. Just swirl in creamy coconut and lashings of lime to make the flavours sing! It's ready in 30 mins.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 unwaxed lime
- 160g baby spinach
- 1 handful of fresh flat-leaf parsley
- 200ml coconut milk (Coconut, Water)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 4 tbsp tomato purée
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 600g British Free Range chicken thighs
- 200g baby tomatoes
- 2 courgette
- 460g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 578
Protein: 46g
Carbs: 13g
Fat: 29g
Brazilian-style Chicken Stew with Chickpeas & Courgette
Free-range chicken thighs simmered in a delicious Brazilian-inspired stew. Think: gentle, warming spices. Juicy tomatoes, courgette and spinach. Full-of-fibre chickpeas. Just swirl in creamy coconut and lashings of lime to make the flavours sing! It's ready in 30 mins.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a measuring jug & a sieve
Prep time
- Dice the courgettes into 2cm chunks. Halve the tomatoes. Drain and rinse the chickpeas. Dice the chicken into 3cm pieces
Combine the flavours
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the courgette and chicken and cook for 3-4 mins, until softening, then add the tomatoes and cook for another 3-4 mins. Season with salt and pepper
- Add the garlic paste, tomato puree, tempero baiano and chickpeas. Cook for 2 mins
Get your simmer on
- Add the chicken, stock powder, coconut milk and 200ml hot water to the pan. Cover with a lid, then bring to a boil
- Simmer for 8 mins, until the chicken is cooked through and the sauce has thickened
- Roughly chop the parsley
- In the final minute of cooking, rinse the spinach and stir into the stew until wilted. Add a splash of water if it becomes too dry
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Stir in half the parsley and the juice from half the lime (or to taste). Season with salt and pepper
- Serve the stew into bowls and sprinkle over the remaining parsley. Garnish with the remaining lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.