Name: Baked potatoes with spiced chicken and chickpeas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 baking potatoes; 1 large chicken breast fillet (or 1 cup leftover roast/grilled chicken); 1 tin of chickpeas, drained; 2 handfuls of spinach or curly kale; For the spiced tomato sauce:; 1 red Onion; 1 celery stick; 1 carrot; ½ red bell pepper; 1 clove of garlic; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp oregano; ½tsp smoked paprika; ½ tsp chilli powder (optional); 1 tin of chopped tomatoes; A handful of fresh coriander or parsley

Baked potatoes with spiced chicken and chickpeas

16 Oct 2018

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Baked potatoes with chicken and chickpeas

Background

Baked potatoes are loved by most families. It’s so easy to make some yummy sauce or filling for them whilst they’re baking in the oven. This recipe is a good example – you can use up any leftover roast chicken you might have or just grill a breast fillet to create these tasty baked potatoes with spiced chicken and chickpeas. Serve the dish with a mixed green salad.

Ingredients

4 baking potatoes
1 large chicken breast fillet (or 1 cup leftover roast/grilled chicken)
1 tin of chickpeas, drained
2 handfuls of spinach or curly kale
For the spiced tomato sauce:
1 red Onion
1 celery stick
1 carrot
½ red bell pepper
1 clove of garlic
½ tsp ground cumin
½ tsp ground coriander
½ tsp oregano
½tsp smoked paprika
½ tsp chilli powder (optional)
1 tin of chopped tomatoes
A handful of fresh coriander or parsley

Instructions

Put the potatoes in a lightly oiled baking tray, prick them with a fork and season with salt. Bake for 45-60 minutes at 180°C.
If you’re using raw chicken, season it with salt and pepper then grill or griddle-fry it until cooked through, then rest.
Finely chop the vegetables.
Heat a spoonful of olive oil in a pan and gently sauté the onions, garlic and celery for 5 minutes. Add red pepper and carrot, continue to cook for 5 minutes (under cover).
Mix the spices in a small bowl.
Add the spices and chopped tomatoes to the pan. Half fill the tomato tin with water, shake it around and pour into the pan. Season to taste then bring to the boil, cover and simmer gently for 15- 20 minutes, until tender.
Add the chopped coriander and, with a stick blender, whizz the sauce until smooth and thick.
Cut the chicken into bite-sized chunks.
Add the chicken and chickpeas to the tomato sauce, bring back to the simmer, then add the green leaves of you choice. Cook for 2-5 minutes (under cover) until the greens are done and the chicken has warmed through.
The potatoes should be ready by now.
Cut them in half and spoon some chicken & chickpea sauce over them.
Serve warm.