I haven’t ever eaten a dish like this in Spain, or seen a recipe for anything similar. But for me, smoked paprika + almonds + tomato = pure Spain. Chicken thighs tend to be cheaper and more flavoursome than chicken breast. I prefer them when I’m looking for boneless chicken. But feel free to substitute in chicken breast or even tofu if you prefer a vego option.
Spanish Chicken with Chickpeas
Ingredients
- 450 g chicken thigh fillets
- 2 teaspoons smoked paprika
- 1 can chickpeas 400g / 14oz, drained
- 1 punnet cherry tomatoes 250g / 1/2lb
- 1 small handful almonds
- 1 bunch flat leaf parsley or bag of salad, to serve
Instructions
- Place chicken between 2 sheets kitchen paper. Bash each thigh with the base of a saucepan until about 5mm (1/4in) thick.
- Combine paprika with 2 tablespoons extra virgin olive oil and coat the chicken thoroughly. Season.
- Heat a frying pan or skillet on medium high heat.
- Sear chicken for 3 – 4 minutes. Add chickpeas, tomato and almonds.
- Turn the chicken and sear for another 3 – 4 minutes or until cooked through. Divide chicken mixture between two plates and serve parsley / salad on the side.
Variations
nut-free – omit almonds or replace with some finely diced red onion.
vegetarian – replace the chicken with sliced eggplant (aubergine) or slices of halloumi cheese (no need to bash your cheese) or serve tomatoey chickpea with 2 poached eggs per person. You could also skip the chicken and double the chickpeas and almonds.
vegan – replace chicken with tofu OR toss about 450g (1lb) button mushrooms in the flavoured oil and stir fry them until softened with the tomato.
more veg – serve with a green salad. Also add extra veg with the tomatoes such as chopped peppers, sliced zucchini, snow peas or grilled eggplant.
more substantial (carb lovers) – toss cooked pasta or rice in with the chickpeas.
more substantial (low carb) – serve with some avocado.
paleo – replace chickpeas with sliced zucchini or green beans or with diced roast vegetables such as sweet potato or carrot.
keto / ultra low carb – replace chickpeas with sliced zucchini
more wintery – use a drained can of tomatoes instead of the fresh cherry tomatoes.
Problem Solving Guide
chicken undercooked – most likely, the chicken hasn’t been bashed out flat enough, or your heat was too low. Return the chicken to the pan and allow to cook through. Test by cutting into it with a knife before serving – this isn’t ideal because it lets juices from the chicken escape but better to make sure while you’re learning. One day you’ll be able to tell just by feeling. Trust me ;).
too dry – sounds like overcooked chicken. Add a little more olive oil and possibly a squeeze of lemon or splash of sherry vinegar to help. Next time take the chicken off the heat earlier.
bland – for ages I didn’t eat chicken much because I found it really lacking in flavour. Now I’ve discovered a great producer of free range, organic chicken it’s like a whole new ingredient. Next time try a different chicken producer, but for now try a little more salt & pepper and maybe a squeeze of lemon.
can’t find smoked paprika? – substitute regular paprika, or a smaller amount of cayenne pepper (1/2 teaspoon), or try some of the less hot, smokey Mexican chili powders such as ancho chille powder.
sick of chickpeas? – I didn’t think it was possible – but then I’m obsessed. If you’re a bit over chickpeas think about serving the chicken, tomato and almonds with steamed potatoes, steamed rice, or even mashed spuds (recipe here). Another chickpea-free option would be to tear the cooked chicken into bight sized pieces and toss with some hot cooked pasta.
Waste Avoidance Guide
chicken thigh fillets – freeze them.
smoked paprika /chickpeas / almonds – keep in the pantry.
cherry tomatoes – either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little olive oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods.
Leftover Potential
Excellent. Although I’m not so keen on reheated chicken. I’d probably eat it all cold or reheat the tomato & chickpeas and leave the chicken as a cool contrast.
Prep Ahead
Best when made fresh.
Add to my Old Favourite Recipes