Greek chicken with chickpeas (Kota me revithia kokkinista)

5 from 3 votes

A classic Greek kokkinisto meal made with chicken and chickpeas

Prep Time40

Cook Time1

Soaking time for chickpeas12

Total Time13 40

Course: Main Course, meze

Cuisine: Greek

Servings: people

Calories: 431kcal

Author: Helen Bitzas

Soak your chickpeas in a bowl of cold water for 12 hours or overnight.
300 grams dry chickpeas
Drain and rinse your chickpeas and then boil them in a large pot of water for approximately 20-25 minutes or until partially boiled. You should be able to easily bite through the chickpeas.
While the chickpeas are boiling, prepare your chicken. Carve it into 8 or 10 pieces; you should end up with 2 drumsticks, 2 thighs, 2 wings and 2 breasts. You can cut each breast into 2 to make smaller portions. Pat your chicken dry and salt all sides of your chicken pieces.
1 chicken, 1 tbsp salt
Heat oil in a frying pan and cook chicken in batches until browned, approximately 5 - 10 minutes per side. As your chicken pieces brown, transfer them to your large pot.
¼ cup olive oil, to fry the chicken pieces
In the same oil that you fried your chicken in, saute your vegetables and garlic until the onion and leeks are softened and slightly golden in colour. Add the vegetables, and the cooking oil, into the pot with the chicken.
2 carrots, medium, 2 bell peppers, orange and yellow, 1 onion, medium, 1 leek, chopped, 3 garlic cloves, slivered
Drain your chickpeas and add them to the pot with the chicken. Add the water and tomato sauce. Add the additional olive oil. Season with black pepper.
6 cups water, 1½ cups tomato sauce or passata, ⅓ cup olive oil, ½ tsp black pepper
Cook, uncovered, for approximately 30 minutes until chickpeas are completely cooked and the sauce has slightly thickened.
Enjoy!