SUPER EASY Crispy Chicken & Chickpea Stew!

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Chicken breasts are leaner, while bone-in pieces are often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are a great protein source and can be cheaper than canned chickpeas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: diced tomatoes

Fresh tomatoes can be healthier, while diced tomatoes can be more affordable.

Heat a pan and add a little oil.

Season chicken thighs with salt and pepper.

Place chicken thighs skin side down in the hot pan.

Cook chicken for about 10 minutes until the skin is crispy and golden.

Drain excess chicken fat from the pan.

Turn chicken thighs over and cook for another minute.

Add red pesto to the pan with the chicken.

Pour in chicken stock around the chicken.

Stir to combine the red pesto and chicken stock, creating a sauce.

Add chickpeas to the pan and stir to incorporate with the chicken and sauce.

Allow to cook until chicken is cooked through, about a few minutes.

Add baby spinach to the pan and stir it in, allowing it to wilt for about 2 minutes.

Remove from heat once spinach is wilted but still bright green.

Serve directly from the pan, seasoning with additional salt and pepper if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens