The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
15ml hot honey(honey, chilli extract)
- 1 handful of fresh basil
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
400g passata(tomatoes, salt, citric acid)
- 80g rocket
-
40g vegan 'nduja(Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 200g baby tomatoes
- 600g British Free Range chicken thighs
-
230g chickpeas(Chickpeas, water, salt)
- 5 garlic clove
- 2 pepper
- 12 baby potatoes
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 609Kcal |
| 396kJ | 2549kJ | |
| Fat | 3.8g | 25g |
| of which saturates | 1.1g | 6.9g |
| Carbohydrates | 6g | 42g |
| of which sugars | 2.5g | 16g |
| Protein | 6.6g | 42g |
| Salt | 0.27g | 1.7g |
| Fibre | 1.7g | 11g |
High protein
1/3 daily fibre
Low sat fat
Mediterranean Chicken Stew with Roast Potatoes, Ve’duja & Chickpeas
A comforting weeknight meal, the Mediterranean way - starring tender free-range chicken, simmered in a vibrant tomato sauce. Stir in fibre-rich chickpeas and bright peppers. Vegan 'nduja adds a fiery kick. Golden roasted potatoes and leafy rocket complete the dish. The taste of the Mediterranean, in the comfort of home.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Get the potatoes on
- Quarter the potatoes
- Add the potatoes to the saucepan and simmer for 13-15 mins, until cooked, then drain
Finish the prep
- Meanwhile. thinly slice the peppers. Finely chop or crush the garlic. Drain and rinse the chickpeas. Roughly chop the olives. Roughly chop the basil
Build the dish
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan, and cook for 4 mins on each side, until golden. Season with salt and pepper
- Add the pepper, whole tomatoes, garlic and vegan 'nduja paste (use half if you prefer less heat). Cook for 2 mins
- Add the chickpeas, olives, passata, honey, half the basil and 100ml water. Bring to the boil and simmer for 13 mins, until the chicken is cooked and the sauce has thickened
Plate up
- Gently stir the cooked potatoes into the stew, and season to taste with salt and pepper
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the chicken stew into bowls, with the rocket on the side. Garnish with the remaining basil and drizzle 1 tsp olive oil over the rocket
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