Chicken Thighs with Chickpeas


Don’t automatically turn to chicken breasts over other parts of the bird. Chicken thighs are fantastically tasty too, and because they are richer and more robust, they can stand up to punchy flavours ...

What you will need

4 boneless chicken thighs (skin on)

Olive oil (for drizzling)

200 g jar piquillo or roasted red peppers (drained, cut into strips)

400 g tin cooked chickpeas (drained)

8–12 caper berries (stalks removed, halved)

leaves Small bunch of basil (only, roughly torn)

Sea salt and freshly ground black pepper

1 tsp Dijon mustard

4 tbsp extra virgin olive oil

Juice of 1 lemon


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