Ingredients:
For the chicken:
1 whole chicken (1.5–1.8 kg)
2 tbsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp cinnamon
1 tsp turmeric
1 tsp coriander
1 tsp salt, ½ tsp black pepper
1 lemon, halved
For the stew:
1 tbsp olive oil
1 onion, diced
4 garlic cloves
3 carrots
1 red pepper
1 courgette
1 can chopped tomatoes
1 can chickpeas
1 can cannellini beans
500 ml Freja Classic Chicken Bone Broth
Handful dried apricots
2 large handfuls spinach
Fresh parsley
Method
- Preheat oven to 200°C / 180°C fan / 400°F.
- In a bowl, mix olive oil with cumin, paprika, cinnamon, turmeric, coriander, salt, and pepper. Rub the marinade all over the chicken.
- Place the quartered onion and lemon in a skillet pan with the chicken, putting some into the cavity. Squeeze over half of the lemon onto the chicken.
- Roast the chicken until juices run clear. Remove the chicken, onion and lemon pieces from the pan - do not discard the juices!
- Rest the chicken for 15 minutes, then shred the meat and set aside.
- In the same pan, using those delicious chicken juices, cook the onions for 5 minutes stirring to pick up the caramelised bits.
- Stir in the garlic, carrots, red pepper, and courgette. Cook 5–7 minutes until starting to soften.
- Add chopped tomatoes, chickpeas, cannellini beans, bone broth, and apricots. Bring to a gentle boil.
- Top with 1/3 of the parsley, cover with a lid/foil and bake in the oven at 180°C / 160°C fan / 350°F for 30–40 minutes, until veg are tender.
- Stir in the shredded chicken, roasted onions, spinach and add more parsley. Return uncovered to the oven for 5 minutes, until spinach wilts. (If you need to thicken the sauce, mash a few of the chickpeas against the side of the pan for natural thickness. Alternatively leave uncovered in the oven for a further 15 minutes to reduce the sauce.
- Check seasoning, add a squeeze of lemon Garnish with chopped parsley.
- Serve with couscous, rice, or flatbread and enjoy!
