Tahini chicken with spinach & chickpeas

Name: Tahini chicken with spinach & chickpeas
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 kg essential Waitrose British Chicken Thigh Fillets; 2 tbsp olive oil; 2 red onions, sliced; 5 garlic cloves, crushed; 400 g cans chickpeas, drained and rinsed; 2 large green chillies, deseeded and quartered lengthways; 2 cinnamon sticks; 500 ml chicken stock; 100 g tahini; 2 tbsp clear honey; 235 g washed spinach; Waitrose Cooks’ Ingredients Simple Sumac, to sprinkle, optional; Warmed pitta breads, to serve

Smooth, nutty tahini and tangy, citrussy sumac combine to make this chicken stew full of flavour.

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Serves6
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1kg essential Waitrose British Chicken Thigh Fillets
2 tbsp olive oil
2 red onions, sliced
5 garlic cloves, crushed
2 x 400g cans chickpeas, drained and rinsed
2 large green chillies, deseeded and quartered lengthways
2 cinnamon sticks
500ml chicken stock
100g tahini
2 tbsp clear honey
235g washed spinach
Waitrose Cooks’ Ingredients Simple Sumac, to sprinkle, optional
Warmed pitta breads, to serve

Preheat the oven to 180°C, gas mark 4. Halve each chicken thigh fillet. Heat the oil in a large flameproof and freezerproof casserole, and fry the chicken in batches until golden. Lift out onto a plate and fry the onions for 5 minutes to soften.
Stir in the garlic, chickpeas, chillies, cinnamon and stock, and bring to a gentle simmer. Cover and cook in the oven for 45 minutes until the chicken is tender, the juices run clear and there is no pink meat.
Combine the tahini, honey and 3 tbsp cold water in a small bowl. Tip into the stew and mix into the cooking juices. Add the spinach and stir into the sauce until wilted. Leave to cool.

Cook’s tip

TO FREEZE: Cover with foil or a double layer of clingfilm. Label and freeze.

TO REHEAT: Transfer to the fridge the day before serving to defrost thoroughly. Preheat the oven to 180°C, gas mark 4. Bake for 45 minutes until piping hot throughout. Sprinkle with sumac, if using and serve with warmed pitta.

Typical values per serving when made using specific products in recipe