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Spicy chicken and chickpea hotpot
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy one-pot winter comfort dish for easy weeknight dinners.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 4 small chicken breast fillets
  • 1 red onion, finely chopped
  • 1 chorizo, thinly sliced
  • 400g can chickpeas, drained, rinsed
  • 20.00 ml harissa paste
  • 400g can crushed tomatoes
  • 125.00 ml plain Greek-style yoghurt
  • 21.00 gm lemon juice
  • 30.00 ml zaatar spice mix (see note)
  • 40.00 ml fresh mint leaves
  • 4 pita bread, warmed
  • 150g green beans, steamed, to serve
  • 1 lemon, cut into wedges
Instructions:
  • In a large, deep frying pan, heat half of the oil over high heat. Brown the chicken for 2 to 3 minutes on each side. Remove from the pan.
  • In the same pan, heat the remaining oil over medium-high heat. Add the onion and chorizo, cook and stir for 5 minutes until the onion softens. Stir in the chickpeas and paste, cook for 1 minute. Add tomatoes and 1 cup of cold water, then bring to a boil.
  • Add the chicken back to the pan over low heat. Let it simmer without covering for 15 minutes or until the chicken is fully cooked and the sauce has thickened.
  • In a small serving bowl, mix together yoghurt, lemon juice, and half of the zaatar. Sprinkle the remaining zaatar on top. Add mint to the chicken before serving with the yoghurt mixture, bread, beans, and lemon wedges.

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