Sophie Conran’s One Pot Chicken with Bellaverde® Broccoli and Lemon Zest
Over a year ago
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Ingredients
- glug olive oil
- 8 fat chicken thighs
- knob Butter
- 2 onions peeled and chopped
- ½ tsp Ground turmeric
- 1 tsp Ground Cinnamon
- 1 tsp Ground cumin
- 1 tsp Ground Coriander
- 1 cm Root Ginger - finely chopped
- 3 cloves garlic- peeled and finely chopped
- 400g chickpeas
- 700ml chicken stock
- 200g Bellaverde broccoli
- zest one lemon
Accompaniment
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Description
Bellaverde® broccoli is quite delicious. It differs from regular broccoli in that it is long-stemmed, more tender and sweeter.
Method
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1
Preheat the oven to 180oC/Fan 160oC/350oF/Gas 4.
Heat the oil in a large flameproof casserole dish over a medium to high heat. Season the chicken pieces with salt and pepper and brown on both sides. Remove from the pot and set aside.
Dollop the butter and onions into the pot and sauté for 5 minutes, stirring frequently until soft. Sprinkle in all the spices, the ginger, garlic, a little salt, and a really good grind of pepper. Stir through and gently fry for a further 1 min, before adding the chickpeas and stock, and returning the chicken to the pot. Pop into the oven for an hour.
Meanwhile bring a pot of salted water to the boil, add the bellaverde® broccoli and simmer for 4 minutes, drain and set aside. Remove the pot of chicken from the oven and stir in the lemon zest and the cooked bellaverde® broccoli and heat through. Season to taste and serve with basmati rice and a dollop of yoghurt on the side.
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