Cooked - Chicken And Pea Stew For Spring

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken And Pea Stew For Spring

3.0

3 Tbsp olive oil (I use mild extra virgin)

1 medium onion (finely chopped)

½ red chili peppers (thinly sliced (optional))

2 garlic cloves (finely chopped)

1 cinnamon stick

2 tsp ground coriander

1 tsp ground cumin

300 g chicken thigh fillets (cut into bite-size pieces)

150 g green peas (fresh or frozen)

1 handful cooked chickpeas (rinsed and drained if from tinned (optional))

1 tsp pul biber (Aleppo pepper)

½ lemon (grated zest and juice)

Water

Salt and pepper

Heat a thick based pot or pan over a medium heat. Fry the onions in olive oil, stirring regularly, until softened but not browned, 10–12 minutes.
Add the chili (if using), garlic and spices and fry for another couple of minutes, continuing to stir regularly.
Turn up the heat and add the chicken. Fry until the chicken starts caramelising, stirring regularly.
Add water to nearly cover the chicken, (100-200 ml/⅖–⅘ cup), depending on the size of your pot or pan, and bring to the boil. Turn the heat to low, cover with a lid and leave to simmer for 10-15 minutes.
Add the peas, chickpeas (if using) and chili flakes. Gently mix and simmer until the peas are done, 3-4 minutes. The peas should still have a slight bite to them.
Add lemon zest and juice. Season. Serve warm.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥘Stew

CuisineMediterranean

Occasions📆Everyday🌸Spring

Season🌸Spring

DifficultyEasy ⏰ 40m

Created 11 weeks ago

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