One-Pot Chicken and Chickpeas with Broccolini, gluten-free
Full of bright fresh flavours, this rustic Chicken and Chickpeas with Broccolini, is a one-pot, gluten-free clever recipe that allows each flavour to shine. It is a great meal all year round that gives you true food comfort in less than 45 minutes. Flavourful chicken, nutty chickpeas, nutritious vegetables and a pop of pesto flavour is what it's all about. Let's begin!
Marrying together chicken, chickpeas, broccolini, potatoes and peas is not only delicious but also a hearty, nutritious, gluten-free and fuss-free meal. It's a perfect one-pot mid-week dinner and simple enough to make as part of your weekly meal prep.
Watch How to Make It
Helpful Tips
Chicken - Leaner chicken pieces can be used including chicken breast or for bone-in pieces, drumsticks work well also. Keep in mind, that drumsticks will need a longer cooking time.
Beans - Swap the chickpeas for any white beans including black-eyed beans or cannellini beans.
Vegetables - Swap broccolini for broccoli florets or even cauliflower florets. Though the flavour will change, it will still be delicious.
What to Serve it With?
This One-Pot Chicken and Chickpeas with Broccolini can be served as it is and does not need any side dish, however, it pairs perfectly with bread to mop up the juices, my Stovetop Rice or with my Quinoa.
Other Chicken or One-Pot Recipes
One-Pot Chicken and Chickpeas with Broccolini, gluten-free
Serves 4
Prep Time: 10 minutes
Cooking Time: 40-45 minutes
INGREDIENTS
8 Chicken Thighs (If you're in Australia, try The Bare Bird)
½ cup gluten-free plain all-purpose flour
1 leek, finely sliced
6-8 baby white potatoes, cut in half
4 tablespoons extra virgin olive oil
450ml chicken broth or stock
150ml white wine
400g can organic chickpeas, drained
150g baby peas
100g English spinach or mustard greens, finely cut
200g broccolini, cut into segments
2 tablespoons Basil Pesto
1/4 cup of fresh mint leaves, finely chopped
Sea salt and freshly ground pepper
INSTRUCTIONS
1. Prepare the chicken: Pat dry, then season the chicken with sea salt and pepper, and then toss it in the flour. Set aside.
2. Fry the chicken: Heat the oil in a large and wide pot and over medium heat sauté the leek until soft. Add the chicken and cook until golden on all sides. Pour in the wine and bring to a gentle boil.
3. Add the potatoes and chickpeas and cook: Next add in the chicken broth, potatoes, and chickpeas, cover, and bring to a gentle simmer. Cook for 15 minutes.
4. Add the remaining ingredients and cook: Add the pesto and peas in and among the chicken, and place over the top the greens and broccolini. Season well, cover with the pot lid and simmer for a further 7-10 minutes.
5. Serve: Distribute between shallow bowls and garnish with mint leaves. Serve with warm bread, rice, quinoa or simple on its own. Enjoy!
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Recipe and Photography by Margaret Pahos for @CreateCookShare
