Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Spanish Chicken Stew

This makes a light, delicious supper or lunch dish although it is not technically a stew (as it only takes about 15 minutes to cook). Chicken, lightly sautéed to keep it tender, combined with chickpeas and chicken stock is then thickened with toasted bread which is has been pounded with garlic and saffron.

Serves 6

Ingredients

4 free range chicken breasts
Olive oil
2 onions/4 shallots, finely sliced
3 tins organic chickpeas (approx. 400g each)
1.2 litres/2 pints chicken/vegetable stock
Extra water if needed
6 handfuls baby spinach
Freshly ground black pepper
Fresh basil or flat leaf parsley

Bread paste:

3 slices of white bread, toasted until golden
2 cloves garlic, chopped
2 tbsp olive oil
2 large pinches of saffron strands
Sea salt

Method

• Cut the toasted bread up roughly and begin to pound it to a paste using a pestle and mortar (alternatively, use a food processor). Add the garlic and once the bread and garlic had been almost reduced to a paste add the olive oil and saffron. Continue until the mixture has turned to a fine paste.
• Cut the chicken breasts into 4 or 5 pieces.
• Heat some olive oil in a large saucepan and add the onions/shallots with a small pinch of salt to help bring the juices out. Sauté for 2-3 minutes and then add the chicken pieces. Allow to partially cook on each side for a minute or two and then add the chickpeas.
• Stir together and then add the chicken stock. Bring to the boil and then reduce to a simmer. Cook for a further couple of minutes and then add the spinach. It will reduce quite dramatically to a smaller volume. Stir well.
• Add the bread paste and bring back to the boil, then simmer for another 3-4 minutes. Stir in the fresh herbs and serve hot with fresh bread.

N.B. Use butter beans or any other sort instead of chickpeas.