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Saffron chicken stew with greens and chickpeas

Name: Saffron chicken stew with greens and chickpeas
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 4 garlic cloves, sliced; Pinch saffron; 1 litre chicken stock; 200g orzo; 500g cooked chicken, shredded; 200g sliced greens, such as spring greens, cabbage, kale; 400g tin chickpeas, drained and rinsed; Small handful flatleaf parsley, roughly chopped (optional)

By: Donal Skehan

Published: 24 Jul 20
Updated: 18 Mar 24

Saffron chicken stew with greens and chickpeas

This oh-so-comforting saffron chicken stew is a great recipe to have in your locker, plus you can make some easy swaps by changing the meat or if you don’t like or don’t have saffron, leave it out or add 1 teaspoon of smoked paprika instead.

For more of Donal’s recipes, visit donalskehan.com

Easy
July 2020

Test kitchen approved

Serves 4
Hands-on time 30 mins

For more of Donal’s recipes, visit donalskehan.com

Nutrition: per serving

Calories: 567kcals
Fat: 15.9g (3.7g saturated)
Protein: 53g
Carbohydrates: 55.2g
Fibre: 10.2g
Salt: 0.7g

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Ingredients

1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
4 garlic cloves, sliced
Pinch saffron
1 litre chicken stock
200g orzo
500g cooked chicken, shredded
200g sliced greens, such as spring greens, cabbage, kale
400g tin chickpeas, drained and rinsed
Small handful flatleaf parsley, roughly chopped (optional)

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Method

Put a large pan over a medium-high heat, add a little oil and fry the onion and carrot for about 8-10 minutes until softened. Stir in the garlic and fry for another minute or so, then add the saffron and chicken stock.
Bring to a rapid boil, add the orzo, then turn the heat to low-medium. Partially cover the pan, then cook for 10 minutes, stirring regularly, until the orzo is al dente (still with some bite).
Stir in the chicken, greens and chickpeas and heat through until the greens have wilted. Season to taste, then serve the stew in warmed bowls with a little parsley on top, if you like.

Recipe from July 2020 Issue

Nutrition

Nutrition: per serving

Calories: 567kcals
Fat: 15.9g (3.7g saturated)
Protein: 53g
Carbohydrates: 55.2g
Fibre: 10.2g
Salt: 0.7g

delicious. tips

Instead of the chickpeas use another tinned pulse such as cannellini or butter beans. If you can’t find orzo, swap it for spelt, which cooks in the same time. If you don’t like or don’t have saffron, leave it out or add 1 tsp smoked paprika instead. And the meat doesn’t need to be chicken – you can use any leftover meat you have in the fridge.