Chicken thighs with chickpeas and potato. A delicious clay pot recipe.
Unlike chicken breast, which tends to dry out if cooked too long, chicken thighs, when slow cooked in a clay pot, remain moist and tender.
This recipe uses chickpeas and potatoes and the combined flavours of carrots and tomatoes with onion and garlic, as well as coriander, paprika and cumin, to create a very special one pot meal.
Because tierra negra clay pots can be used safely on an open flame, we can fry and simmer on the hob for the first hour.
We then put the pot straight into the oven for 20-30 minutes with the lid off, allowing the chicken to brown, the flavours to infuse and the sauce to thicken.
Cooking time: 1h 30 min
6 chicken thighs
400g Charlotte potatoes, halved
2 carrots, cut into chunks
2 large onions, coarsely chopped
Two 400g tins peeled plum or chopped tomatoes
One 400g tin chickpeas
250 ml chicken stock
A few sprigs of coriander
2 cloves of garlic chopped
2 teaspoons paprika
1 teaspoon cumin
Salt and pepper
Add the tinned tomatoes, paprika, and cumin. Cook for about 5 minutes and then pour in the stock and mix well. The consistency of the sauce at this point should not be too thick. Place the chicken thighs in the pot and put the lid on. Simmer for about 40 minutes at medium heat. The sauce will begin to thicken but there should still be plenty of liquid.
Garnish with coriander, salt and pepper and serve!
This one-pot meal was cooked on the hob and in the oven with a CL 434 deep round tierra negra casserole.