One pan chicken dinner with tons of nutrients. Your whole family will enjoy this easy dinner. Quick enough for a weeknight and nice enough for a special occasion.
For best results, use a great quality extra virgin olive oil. We love Colavita!
Watch Jamie make it a meal in a 1 Hour Shabbat Menu.
One Pot Braised Chicken with Stewy Chickpeas
Servings
4 Servings
Ingredients
- Extra virgin olive oil
- 1 chicken cut into 6 pieces
- Kosher salt
- Freshly cracked black pepper
- 1 15-ounce can chickpeas
- 1 15-ounce can whole tomatoes, crushed with your hands
- ½ cup chicken broth
- 1 red onion sliced thinly
- 3 cloves garlic minced
- 1 tablespoon capers
- 1 cup pitted and chopped kalamata olives
- 3 cups finely chopped kale
- Packaged couscous prepared according to package directions
- Garnish: thinly sliced lemon chopped flat leaf parsley
Instructions
- Preheat oven to 375°F. Generously grease a 9 x 13 casserole with extra virgin olive oil.
- Season chicken pieces with salt and pepper. Place chicken, skin side down, in prepared pan. Roast in oven for 20 minutes.
- While chicken is roasting, stir to combine: chickpeas, crushed tomatoes, broth, onions, garlic, capers and olives. Stir in chopped kale. Season with salt and pepper.
- Turn chicken pieces over and distribute chickpea mixture around chicken. Return to oven and continue cooking for another 20-30 minutes or until mixture is bubbly.
- Serve chicken and chickpeas with kale on a bed of couscous on a platter with sliced lemons and parsley.
Kept in a container or ziplock in the fridge.
Thanks for your timely reply. May I inquire as to what you mean by “stored well”?
If you make it Friday and serve it Tuesday it would be okay, if stored well. If you do feel more comfortable freezing it you can do so either in individual portions or in one larger container, let it thaw the night before then reheat to serve.
Hi. I want to make the One Pot Braised Chicken With Stewy Chickpeas recipe for Shabbos and then eat part of the remainder for Rosh Hashanah lunch on the second day. I’m afraid it would be pretty stale by then—can that recipe be FROZEN in individual portions? Thanks.