Sunday, July 10, 2016

Chicken and chickpea mediterranean stew


2 large chicken breasts - skinned and cubed
3 cloves garlic - peeled and finely chopped
1 medium onion - peeled and finely chopped
1 leek - trimmed  and roughly chopped
2 tbsp extra virgin olive oil 
20g pitted green olives
400g tin plum tomatoes
1/2 glass white wine
50ml chicken stock
400g tinned chickpeas
1 tbsp finely chopped fresh parsley
1 tsp ground cumin
1 tsp turmeric
Sea salt and freshly ground black pepper


Fry the garlic, onion and leek in the olive oil.
When they begin to soften add the chicken and fry until the chicken is cooked on the outside and the onions and leeks are soft.
Add the remaining ingredients and simmer for 30 minutes.

Serves 4