Speedy Peri Peri Chicken Thighs and Spiced Chickpeas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a drizzle of oil in a large frying pan on medium high heat. Once hot, lay the chicken thighs flat in the pan. Sprinkle half the peri peri seasoning onto the chicken thighs and season with salt and pepper. Fry until browned and cooked through, 13-15 mins. Turn every 2-3 mins.

Step 2

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Drain and rinse the chickpeas in a sieve. Heat a drizzle of oil in another large frying pan on medium-high heat. Once hot, add the pepper to the pan. Stir-fry, 5-6 mins. Add the remaining peri peri seasoning, chickpeas, passata, red wine stock paste, sugar and water (see pantry for both). Bring to the boil. Simmer until thickened slightly, 3-4 mins.

Step 3

Next, halve the lemon. In a small bowl, combine half the lemon juice and mayo (see pantry). Season with salt and pepper. Halve the ciabatta. Toast the ciabatta halves in your toaster until golden. Once the chicken is cooked, drizzle with the honey (see pantry). Stir the butter (see pantry) into the chickpeas. Taste and season if needed

Step 4

Share the chickpeas and sauce between bowls. Top with the chicken thighs. Add dollops of the lemon mayo alongside. Scatter over the rocket leaves. Serve the toasted ciabatta and lemon wedges on the side.