Crispy chicken thighs with olives and chickpeas

Crispy chicken thighs with olives and chickpeas
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 35-40 min

You can replace the crispy chicken in this easy recipe with sausages, or king prawns.  It’s pretty light on your purse-strings, too.

Nutrition: per serving

Calories
448kcals
Fat
19.8g (3.6g saturated)
Protein
42.7g
Carbohydrates
25g (4.6g sugars)
Fibre
8.8g
Salt
1.3g
Calories
448kcals
Fat
19.8g (3.6g saturated)
Protein
42.7g
Carbohydrates
25g (4.6g sugars)
Fibre
8.8g
Salt
1.3g

Ingredients

  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • 8 free-range chicken thighs, bone-in and skin-on
  • Handful of black or green olives, drained and rinsed
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes
  • Splash of red wine vinegar
  • 2 x 400g tins chickpeas, drained and rinsed
  • Handful of fresh parsley, finely chopped

Method

  1. Heat the oven to 220°C/ fan200°C/gas 7. Put 2 tbsp of the olive oil, the smoked paprika and the chicken into a bowl, season and rub to coat. Put the thighs, skin-side up, in a roasting tin with the olives. Roast for 35-40 minutes.
  2. Meanwhile, heat the remaining oil in a frying pan, then gently fry the onion and garlic for 10 minutes without colouring. Add the tomatoes and vinegar, season well and cook until reduced a little. Add the chickpeas, cook for 2-3 minutes, then add the parsley.
  3. When the chicken is golden and crisp, spoon out a few tablespoons of the roasting pan juices into the chickpeas. Serve the chickpeas and olives topped with the chicken.

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