Chicken and Chickpea Bake

Using yoghurt really adds a unique taste to this chicken and chickpeas dish.

Cooking time? 45 minutes

Serves 4

---

Ingredients priced from Asda

8 chicken thighs, skin still on £1.14

Salt and freshly ground black pepper

1 tbsp olive oil

2 medium onions, peeled and cut into thin wedges £0.38

2-4 fat cloves garlic, peeled and crushed £0.38

1 tbsp each cumin and coriander seeds and paprika

410g can chickpeas, rinsed and drained £0.55

300ml (½ pint) hot chicken stock

2-3 tbsp Greek yogurt £0.55

A handful of fresh coriander leaves, to garnish £0.80

Crusty tiger bread, to serve (optional but come on!)

Total £3.80

For a more filling meal, add some crusty tiger bread. Really soaks up the flavour of this dish too!

For a healthier take on this use skinless chicken.

---

Cooking Method

Trim any excess fat off the chicken thighs. Season the meat. Heat the oil in a large frying pan, pack in the thighs, skin-side down, and cook for 8-10 minutes until the skin is a good golden colour. Turn them over and cook for another 5 minutes. Take out with tongs and set aside on a plate. Drain off all but about 1 tbsp fat from the pan.

Add the onion wedges and garlic to the pan and cook for 5 minutes. Meanwhile, roughly grind the spices in a pestle and mortar. Stir them into the pan and cook for 5 mins.

Add the chickpeas and stock. Bring to the boil, put the chicken thighs back in, skin-side up, and simmer, uncovered, for about 15-20 minutes until the chicken is tender.

Stir in Spoonfuls of Greek yogurt and let it warm through, but don’t allow it to boil. Sprinkle with coriander leaves and serve hot with bread.

If you prefer a lighter thinner sauce simply add more yoghurt