Saffron chicken stew with greens and chickpeas

• Womenscorner Desk
• July 24, 2020

Ingredients :

- 1 tbsp olive oil

- 1 onion, finely chopped

- 1 carrot, finely chopped

- 4 garlic cloves, sliced

- Pinch saffron

- 1 litre chicken stock

- 200g orzo

- 500g cooked chicken, shredded

- 200g sliced greens, such as spring greens, cabbage, kale

- 400g tin chickpeas, drained and rinsed

- Small handful flatleaf parsley, roughly chopped (optional)

Method :  Put a large pan over a medium-high heat, add a little oil and fry the onion and carrot for about 8-10 minutes until softened. Stir in the garlic and fry for another 
minute or so, then add the saffron and chicken stock. Bring to a rapid boil, add the orzo, then turn the heat to low-medium. Partially cover the pan, then cook for 10 minutes, stirring regularly, until the orzo is al dente (still with some bite). Stir in the chicken, greens and chickpeas and heat through until the greens have wilted. Season to taste, then serve the stew in warmed bowls with a little parsley on top, if you like.