This panfried chicken breast with chickpea and chorizo mash is the perfect week night meal if you’re a fan of the Mediterranean vibe.
It’s been a while since I shared a recipe here so I thought I’d kick things off again with something quick and simple that fits well in to busy lives… like mine at the moment!
Even if you don’t make the chickpea mash -which you absolutely should- let me show you how to get your chicken this golden and packed with flavour.
This recipe is ideally made with skin on chicken breast but don’t worry if you can’t find them. I’ve used chicken breasts without the skin here just to show you the amount of colour and flavour you can still build up if you cook them properly. It’s all about the baste and once you’ve got that right you can take this technique over to steaks and pork chops to fill them full of flavour.
As you will all know by now, I love to make recipes that form the basis for hundreds of different versions of that dish. That’s how I cook in my own kitchen. I truly believe that experimentation makes a good cook an awesome cook.
Try adding charred red peppers or sundried tomatoes to the chickpea mash for an extra layer of flavour or a splash of white wine to perk it up instead of the lemon juice. Switch the chicken breast for sea bass. Swap chickpeas for butter beans for a creamier finish.
Find the recipe below and keep your eyes peeled for something sweet on the blog soon.
- 2 chicken breasts, skin on
- 1 Tbsp oil
- 50g butter
- 2 garlic cloves, skin on
- 3 thyme sprigs
- 150g chorizo
- 1 Onion, finely diced
- 1 Garlic clove
- 1 Chilli, sliced
- 2 Sprigs of thyme, stripped
- 240g chickpeas
- 300ml chicken stock
- 1 Lemon
- Finely dice the chorizo. Add to a medium skillet along with the onion.
- Once the onions have started to soften, add the minced garlic, chilli and thyme and continue to cook for a few minutes.
- Add in the chickpeas and half of the chicken stock then bring to a simmer. Leave to cook and move on to the chicken breasts. Keep an eye out to add more stock if needed to keep the chickpeas moist.
- Preheat a skillet or frying pan with the oil in on a medium high heat.
- Place the chicken breasts on a chopping board and cover with cling film, use a rolling pin to flatten the breasts until they are an even thickness.
- Season both sides of the chicken generously with salt and pepper then place in to the hot pan (skin side down if using skin on breasts). Cook for 8-10 minutes until golden brown.
- Turn the chicken over then add the garlic, thyme and butter.
- When the butter starts to foam, tilt the pan towards you and spoon the butter over the chicken breasts constantly until cooked through and golden all over.
- Let the chicken rest whilst you finish the chickpeas. Give them a stir and add more stock if needed.
- Squeeze the lemon juice over the chickpeas before gently mashing. I like to leave some texture but you can make this as smooth as you like. Make sure you taste and season.