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.
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.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Mediterranean
Serving size
Ingredients
- 15ml hot honey (use half) (honey, chilli extract)
- 1 handful of fresh basil (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 150g British Free Range chicken thighs (use half)
- 3 garlic clove
- 2 large potatoes
- 40g vegan 'nduja (use half) (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)
- 40g rocket (use half)
- 1 pepper (use half)
- 110g baby tomatoes (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
Nutritional Information
Calories: 876
Protein: 36g
Carbs: 101g
Fat: 25g
Ingredients
- 15ml hot honey (honey, chilli extract)
- 1 handful of fresh basil
- 200g passata (tomatoes, salt, citric acid)
- 300g British Free Range chicken thighs
- 40g 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)
- 110g baby tomatoes
- 230g chickpeas (Chickpeas, water, salt)
- 3 garlic clove
- 1 pepper
- 2 large potatoes
Nutritional Information
Calories: 794
Protein: 47g
Carbs: 61g
Fat: 29g
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.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a sieve & a measuring jug
Roast the potatoes
- Dice the potatoes into 2cm chunks
- Place the potatoes onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 10-12 mins.
Prep the veg
- Thinly slice the pepper. Finely chop or crush the garlic. Drain and rinse the chickpeas. Roughly chop the basil
- After 10-12 mins of roasting, toss the potatoes in half the 'nduja (use less for less heat), then add the peppers and drizzle with 1/2 tsp oil. Season with salt and pepper then return to the oven for 15-20 mins until the potatoes are golden
Fry the chicken
- Meanwhile, heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the chicken and whole tomatoes and cook for 4 mins per side, until golden. Season with salt and pepper
Simmer simmer
- Add the garlic and remaining 'nduja to the chicken and cook for 1 min, then stir in the chickpeas, passata, honey, half the basil and 150ml water (75ml for 1 person). Lower the heat and simmer for 13 mins, until the chicken is cooked through and the sauce has thickened. Season with salt and pepper
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
- Share the chicken and chickpeas between bowls, with the roast potato, peppers and rocket alongside
- Sprinkle over the remaining basil. Finish with a drizzle of 1/2 tsp olive oil on the rocket
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