Chicken, Chickpea and Paprika Hotpot
Chicken, Chickpea and Paprika Hotpot



  • 1 tbsp olive oil
  • 650g chicken thighs, skin and bone removed
  • 1 chopped red onion
  • 2 sliced garlic cloves
  • 400g tin of chickpeas, drained
  • 400g tin of chopped tomatoes
  • 200ml chicken stock
  • 2 tsp smoked paprika
  • 75g shredded kale
  • Heat the oil in a casserole and brown the chicken thighs all over. Remove from the pan and set aside. Toss the onions into the pan and cook for 5 mins, then tip in the garlic and cook for another minute. Add the chickpeas and tomatoes, followed by the stock, paprika and plenty of seasoning.
  • Return the chicken to the pan and top with the kale, then pop the lid on and cook on low for 30 mins. Remove the lid for the last 5 mins to thicken the sauce, then serve with crusty bread.
45 mins
4 serving

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