Calories: 643 calories
Fat: 34.6 g fat
Saturates: 8.5 g saturated fat
Protein: 51.9 g protein
Sugars: 31.8 g carbohydrate
Salt: 3.7 g salt
Fibre: 9.1 g fibre
500 g ripe tomatoes
2 cloves of garlic
1 onion
200 g olives
½ a bunch of fresh flat-leaf parsley
1 x 400 g tin chickpeas
4 free-range chicken legs
olive oil
1.5 litres organic chicken stock
1 fresh bay leaf
200 g baby potatoes
Halve any large tomatoes, then peel and finely slice the garlic. Peel and chop the onion, stone the olives, and pick and roughly chop the parsley. Drain the chickpeas.
In a large pan, brown the chicken in a little oil. Drain off any excess fat, then add the tomatoes, stock and garlic.
Simmer for 45 minutes, then add all the other ingredients. Cook on a low heat for a further 30 minutes.
Before serving, shred the chicken from the bone and add it back to the pan, discarding the bones and skin, then season to taste.
Delicious served with garlic mayo and a chunk of crusty bread.
