Top this filling family-friendly chicken and chickpea stew with a spicy harissa yogurt. For little ones, you can serve with simple plain yogurt
Prep:20 mins
Serves 3 – 4
1 tbsp olive oil4-6 skin-on chicken thighs or drumsticks1 onion, finely chopped2 garlic cloves, crushed1-2 rosemary sprigs, leaves picked and finely chopped2 tbsp tomato purée2 bay leaves400g butternut squash, cut into 3cm chunks2 x 400g cans chickpeas, drained
STEP 1Heat the oil in a shallow casserole with a lid over a medium-high heat. Nestle in the chicken skin-side down and fry for 8-10 mins until golden brown. Flip and fry for another 5 mins before removing to a pan.STEP 2Add the onion to the fat left in the pan and lower the heat to medium. Fry for 8 mins until soft, then stir in the garlic, rosemary, tomato purée and bay. Cook for 2 mins then add 600ml water, scraping up any bits stuck to the bottom of the pan and stirring back into the liquid. Add the squash and chickpeas, then nestle the chicken in, skin-side up. Cover and cook for 40-45 mins until the chicken is cooked through and the squash is tender. Add a splash more water during cooking if needed, or remove the lid of the pan for the last 5-10 mins if there’s too much liquid.STEP 3Remove the chicken from the pan, and shred the meat, discarding the skin, or keep the thighs whole and just remove the skin for baby-led weaning. (You can also blend the chickpea stew to serve as a purée to weaning babies.) Mash some of the chickpeas and squash into the sauce to thicken it, nestle the chicken back in the pan and serve it at the table.STEP 4Mix the yogurt, harissa and a pinch of salt in a small bowl, marbling them together. Serve alongside the stew with the toasted flaked almonds and a sprinkling of coriander.
