Middle Eastern Chicken and Chickpea Stew recipe

Serves 4 ~ 70 mins cooking time.


8 chicken thighs

2 400g tins chickpeas, drained and rinsed

1 onion thinly sliced

4 cloves garlic, crushed and finely chopped

2 tbsps olive oil

4 tsps of Ras El Hanout

2 tsps of cumin

8 tbsps pomegranate mollasses

250 ml chicken stock

Salt and pepper

Flour, seasoned with salt and pepper

Zest of two lemons

Handful of parsley, finely chopped


Heat the oven to 160 degrees.

Lightly dust the chicken thighs with the seasoned flour.

In hob proof casserole dish, heat the olive oil and brown the chicken thighs all over and set aside.

Add the onion and gently soften the onion for a few minutes. 

Add the garlic and fry for a further minute.

Add the Ras El Hanout and cumin and stir for 30 seconds, avoiding it catching on the bottom.

Add the chicken back into the dish, with the stock, pomegranate mollasses and chickpeas.

Season and place in the oven and cook for 60 mins, stirring occasionally.

If the sauce is still too liquid, place over a high heat on the hob and reduce (take the chicken out and add back in when you are happy with the consistency).

Once done add the lemon zest, season to taste and sprinkle with the parsley.

Serve with green beans or other vegetable of your choice.