Spanish Style Chicken

A friend of mine, who has also bought a Thermomix and hence become a customer, gave me this recipe.  She handed it over when I delivered her machine and asked me to convert it for the Thermomix.  It's taken a while, but here it is Narelle.

A few notes:
In this recipe I tried a new technique of cooking the chicken to improve the texture.  I cooked the thigh fillets whole.  I quite like them this way, its worth giving it a try and seeing what you think.
I have started cooking my own dried chickpeas in bulk and freezing them in portions, it's all in an effort to avoid canned food.  It saves money too!
You will notice I have cooked the onions for a little longer on Varoma temperature.  If you are short of time you can always just cook them for two minutes on 100', but I like them this way.
We steamed couscous on top with some peas.  To ensure they didn't fall in the slits I placed a piece of baking paper in the Varoma bowl and slashed some steaming holes in it with a knife (see picture)

Spanish Style Chicken

Ingredients
1 onion quartered
2 cloves of garlic, peeled
1 tbsp olive oil
2 small carrots, roughly chopped
1 capsicum, deseeded and quartered
400g can of tomatoes
400g can of chickpeas (or precooked chickpeas)
1 tbsp stock concentrate
2 tsp paprika
1 tsp crushed chili (optional, I add harissa at the end to the adults meals to spice it up)
2 potatoes, cubed into 2cm cubes
4 chicken thigh fillets
150g couscous
100g frozen peas
broccoli florets (not shown)
finely chopped mint and coriander for garnish and flavour


Method

• Place couscous and frozen peas into a small bowl of warm water to presoak
• Place onion and garlic in TM bowl and chop 5secs/sp5
• Add oil and saute 4mins/Varoma/Sp2
• Add carrots and capsicum and chop roughly 5secs/sp4
• Add tomatoes, chickpeas, concentrate, spices, potatoes and stir with spatula to combine
• Place chicken fillets on top of ingredients and place lid in place
• Cook 17 mins/Varoma/reverse/soft speed
• Whilst your chicken is cooking prepare the Varoma dish with Glad Bake as mentioned above.  Doing this whilst your chicken is starting to cook saves you time and gets the meal under way.  
• Place couscous and peas on paper and place Varoma onto TM lid.
• Prepare broccoli florets onto Varoma tray and hold until the 17 mins are done.
• After 17 mins, check the chicken and potatoes to see if done, stir couscous, add broccoli onto Varoma dish
• Cook another 5 minutes/Varoma/reverse/soft speed with couscous and broccoli in place
• Serve with mint and corriander

And as I say  - Dinners done! Enjoy