Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”.

Washing Instruction

Wash your hands, tenderstem broccoli and leeks well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

You will be slicing your leeks but to do so, firstly halve them lengthwise, then soak them in a bowl of water to remove any grit. Dry them on a paper towel and once dry slice them.

Step 1 - Garlic and Herb Chickpeas

Heat a large casserole pan over med-high heat, add a drizzling of olive oil then proceed to cook your onions for 4-5 minutes. Now add your chickpeas along with your chicken stock and a good few dashes of water. Add your peeled garlic and reduce your temperature to medium and cook for 12-15 minutes. Checking and stirring at regular intervals until nice and saucy. Stir through your chopped parsley once done, taste and season if need be with salt and pepper.

Step 2 - Braised Greens

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and once your pan is warm add your chopped tenderstem broccoli and leeks. Cook for 4-5 minutes until your greens are tender then add your shredded baby spinach and butter. Continue to cook for 2-3 minutes until your baby spinach has wilted, taste and season with salt and pepper.

Step 3 - Charred Chicken

Season your chicken breasts with salt and pepper as well as your DailyDish Spice Mix. Heat a large frying pan over med-high heat and add a glug of olive oil. Once the oil is hot, fry the breasts for 2 minutes on each side until they've had 6-8 minutes cooking time in total. They should be nicely charred and cooked through. When done, remove your pan from the heat.

To Serve

Divide your garlic and herb chickpeas amongst your servings, top with your braised greens and charred chicken.