Ingredients:
- 2 tbsp. olive oil
- 2 shallot, finely diced
- 1 carrot, very finely diced
- 1 celery stick, very finely diced
- 1 garlic clove, minced
- 1 tsp freshly cracked black pepper (plus extra to finish
- 400g can chickpeas (including liquid)
- 1 vegetable stock cube + 150ml water
- 1 handful kale, finely shredded
- 25g butter
- 50g Parmesan, finely grated (plus extra to finish)
- Salt Pickled Chilli: Red chilli, thinly sliced, 150ml white wine vinegar and 1 tbsp caster sugar
- For the chicken: 1 skin-on chicken breasts, 1 sprig thyme, 1 garlic clove, 50g butter and Olive oil, salt, pepper
- 50g tenderstem broccoli
Method:
- Pickle the chilli: Mix the vinegar and sugar until dissolved. Add the sliced chilli and set aside.
- In a shallow sided pan, heat olive oil over medium heat. Add shallot, carrot, celery, and garlic with a pinch of salt. Cook gently for about 5 minutes until softened and translucent.
- Add the pepper and chickpeas: Stir in the cracked black pepper and toast for 30 seconds to release aroma. Add the chickpeas (with their liquid) and the chicken stock (cube + water). Simmer for 10–15 minutes, stirring occasionally, until thick and creamy. Lightly mash half the chickpeas using a potato masher to create a risotto-like texture.
- Cook the chicken and broccoli: Heat an ovenproof frying pan with a drizzle of olive oil. Season chicken with salt and pepper, place skin side down, and cook until golden and crisp. Add butter, thyme, and the tenderstem broccoli, baste briefly, then transfer to a 200°C oven for 8–10 minutes until the chicken is cooked through.
- Finish the chickpeas: Add the shredded kale to the chickpeas and cook for 30 minutes until wilted. Remove from the heat and stir in the butter and grated Parmesan until glossy and smooth. Season to taste.
- To serve (family-style): Spoon the creamy chickpeas onto a wide serving platter. Top with the pickled chilli slices, a drizzle of olive oil, grated lemon zest, extra grated Parmesan and top with sliced crispy-skin chicken and roasted broccoli.
