Saffron chicken stew with greens and chickpeas
- July 2020
- Serves 4
- Hands-on time 30 mins
This oh-so-comforting saffron chicken stew is a great recipe to have in your locker, plus you can make some easy swaps by changing the meat or if you don’t like or don’t have saffron, leave it out or add 1 teaspoon of smoked paprika instead.
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- 15.9g (3.7g saturated)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 4 garlic cloves, sliced
- Pinch saffron
- 1 litre chicken stock
- 200g orzo
- 500g cooked chicken, shredded
- 200g sliced greens, such as spring greens, cabbage, kale
- 400g tin chickpeas, drained and rinsed
- Small handful flatleaf parsley, roughly chopped (optional)
- Put a large pan over a medium-high heat, add a little oil and fry the onion and carrot for about 8-10 minutes until softened. Stir in the garlic and fry for another minute or so, then add the saffron and chicken stock.
- Bring to a rapid boil, add the orzo, then turn the heat to low-medium. Partially cover the pan, then cook for 10 minutes, stirring regularly, until the orzo is al dente (still with some bite).
- Stir in the chicken, greens and chickpeas and heat through until the greens have wilted. Season to taste, then serve the stew in warmed bowls with a little parsley on top, if you like.
Instead of the chickpeas use another tinned pulse such as cannellini or butter beans. If you can’t find orzo, swap it for spelt, which cooks in the same time. If you don’t like or don’t have saffron, leave it out or add 1 tsp smoked paprika instead. And the meat doesn’t need to be chicken – you can use any leftover meat you have in the fridge.
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