We had a lazy kind of day today. Up late, big breakfast, a drive for tea and cakes to my parents and then home for dinner. We watched The Durrells on TV as well – I love this and it has brought back happy memories of our holiday to Corfu last year. It is the most beautiful place and I would love to return. One day!
I had a couple of sad looking chicken breasts in the freezer. Not really enough for dinner, so I decided to stretch them with chick peas. I got a few ideas from the Internet, then cobbled this together. You could use ordinary paprika but I think the smoked variety added a lovely depth of flavour. I chucked in a bit of cooked spinach too as it needed using up but it isn’t essential.
1 large onion, chopped
2 cloves of garlic, crushed, with a little salt
2 chicken breasts, cubed
1tsp smoked paprika
400g can chick peas
400g can chopped tomatoes
Chicken stock cube
2tbsp lemon juice
Salt and pepper to taste
Heat the oil and sweat the onion and garlic for a few minutes, then add the chicken and spices and fry gently for about 10 minutes. Dissolve the chicken stock in a quarter of a pint of boiling water and add to the pan with the tomatoes. Add the lemon juice and bring to the boil, then tip the chick peas in and add salt and pepper to taste. Cook gently for another 10 minutes to make sure the chicken is cooked through. Serve with rice and bread. It