North African Chicken, Chickpea and Tomato Skillet


North African Chicken, Chickpea & Tomato Skillet

Limahl Asmall

"A simple dish packed with flavour and goodness. This North African inspired recipe uses tandoori spice mix and tomatoes to create a warm and hearty meal. Serve with crust bread or a poached egg!"

Cook Time: 20 mins | Servings: 2 | Difficulty: easy

1 tsp olive oil
1 tsp vegetable oil
3 chicken thighs, de-boned and skin-off and chopped in 3-4 cm pieces
2 chicken breasts
1 onion, diced
2 cloves garlic, minced
1 can chickpeas, drained
1 can butterbeans, drained
2 tsp tandoori spice mix
2 tsp garam masala
1/2 chicken stock cube dissolved in 100 ml water
1/2 vegetable stock cube in 100 ml water
1 can chopped tomatoes
1 can tomato passata
80g fresh spinach
1 handful coriander, chopped
2 slices ciabatta, toasted
Any bread

  1. Add a tsp oil and fry the chicken for 4- 5 minutes, then remove and rest on a plate.
  2. Add the oil to a non-stick frying pan and saute the onion and garlic over a medium heat for 3-4 minutes until soft.
  3. Add the chickpeas and the half-cooked chicken and heat through for 2 minutes.
  4. Add the chicken stock and tandoori spice mix, and heat through for 1 minute.
  5. Add the chopped tomatoes. Cook until the liquid has reduced and the chicken has cooked through, approx. 8-10 minutes.
  6. Add the spinach and stir together until wilted. Season with salt and pepper if needed, and serve over hot buttered toast.

1 tbsp cream, 1 tsp cumin powder.

Can be frozen for up to 3 months.

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