Spanish Chicken with Chickpeas & Almonds

video password: SYDD [case sensitive]

quantities for different serving sizes

It’s easy to increase or decrease this recipe. Just make sure your pan is large (or small) enough to hold the chicken. Or cook them in batches.

prepare ahead?

The chicken can be marinated up to 2 days in advance and kept in the fridge.

variations for dietary requirements & fun

nut-free – Omit almonds or replace with some finely diced red onion.

vegetarian – Replace the chicken with slices of halloumi cheese (no need to bash your cheese)

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.

troubleshooting 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. Another chickpea-free option would be to tear the cooked chicken into bight sized pieces and toss with some hot cooked pasta.

not enough greens? – Either stretch to 6 ingredients and toss in some fresh parsley at the end, serve with a green salad, or replace the chickpeas with a similar amount of steamed green beans tossed in at the end.

serving suggestions

Great on its own. A green salad makes a nice accompaniment.

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.

related links

nil
____________

back to QCC Overview page

spanish chicken with chickpeas
From ‘5 Ingredients 10 Minutes’ Print Book page 228
serves 2

2 large 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. Place chicken between 2 sheets kitchen paper. Bash each thigh with the base of a saucepan until about 5mm (1/4in) thick.

2. Combine paprika with 2 tablespoons extra virgin olive oil and coat the chicken thoroughly. Season.

3. Heat a frying pan or skillet on medium high heat.

4. Sear chicken for 3 – 4 minutes. Add chickpeas, tomato and almonds.

5. Turn the chicken and sear for another 3 – 4 minutes or until cooked through.