On 14th January 2016, This was dinner…
I’ve updated my ‘About‘ page. I thought it was time as I’ve been blogging for almost three years now. I was going to keep it nice and short but as usual, I got carried away.
I’m still using up stuff in the pantry and I had a load of dried chickpeas so I cooked them last night to use in this recipe, I still had to buy the other ingredients so not as much of a budget meal as the previous 2 nights.
- Preheat the oven to 190°c (fan)
- Finely chop an onion
- Bash a couple of garlic cloves
- Finely chop a chilli
- Halve some green (or black) olives
- Trim some chicken thighs
- Get smoked paprika, chopped tomatoes (tinned), chickpeas, red wine vinegar, olive oil & seasoning ready.
Pop the chicken in a bow l and add smoked paprika along with the oil and seasoning. Get your hands in there and give it a good rub.
Transfer the chicken to a roasting dish and stick them in the oven for 15 minutes.
Heat some oil in a pan and gently fry the onion. Add the chilli, tomatoes,chickpeas and vinegar, season and cook to reduce a little.
Add to the chicken along with the olives for another 15 to 20 minutes, ensuring your chicken is cooked through.
I also chucked in a couple of stray jalapeños. Serve with a dollop of sour cream and some garlic bread.
The original Delicious magazine recipe can be found here. Mr S went to the market and I hadn’t specified to buy skin on thighs so we dropped the ‘crispy’ bit.