Crispy chicken thighs with olives and chickpeas

Name: Crispy chicken thighs with olives and chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 3 tbsp olive oil; 1 tbsp smoked paprika; 8 free-range chicken thighs, bone-in and skin-on; Handful of black or green olives, drained and rinsed; 1 onion, finely chopped; 2 garlic cloves, crushed; 400g tin chopped tomatoes; Splash of red wine vinegar; 2 x 400g tins chickpeas, drained and rinsed; Handful of fresh parsley, finely chopped

Published: 31 Jan 14
Updated: 18 Mar 24

Test kitchen approved

You can replace the crispy chicken in this easy recipe with sausages, or king prawns. It’s pretty light on your purse-strings, too.

Serves 4
Hands-on time 15 min, oven time 35-40 min

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Ingredients

3 tbsp olive oil
1 tbsp smoked paprika
8 free-range chicken thighs, bone-in and skin-on
Handful of black or green olives, drained and rinsed
1 onion, finely chopped
2 garlic cloves, crushed
400g tin chopped tomatoes
Splash of red wine vinegar
2 x 400g tins chickpeas, drained and rinsed
Handful of fresh parsley, finely chopped

Method

Heat the oven to 220°C/ fan200°C/gas 7. Put 2 tbsp of the olive oil, the smoked paprika and the chicken into a bowl, season and rub to coat. Put the thighs, skin-side up, in a roasting tin with the olives. Roast for 35-40 minutes.
Meanwhile, heat the remaining oil in a frying pan, then gently fry the onion and garlic for 10 minutes without colouring. Add the tomatoes and vinegar, season well and cook until reduced a little. Add the chickpeas, cook for 2-3 minutes, then add the parsley.
When the chicken is golden and crisp, spoon out a few tablespoons of the roasting pan juices into the chickpeas. Serve the chickpeas and olives topped with the chicken.

Recipe from February 2014 Issue

Nutrition

Nutrition: per serving

Calories: 448kcals
Fat: 19.8g (3.6g saturated)
Protein: 42.7g
Carbohydrates: 25g (4.6g sugars)
Fibre: 8.8g
Salt: 1.3g

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