Chicken and Chickpea Stew With Green Olive Salsa, Ricotta and Crispy Chicken Skin Recipe - Great Bri

Ingredients

• 4 boneless chicken thighs, skin-on
• 3 tbsp of olive oil
• 100g of white onion, diced
• 100g of carrots, diced
• 100g of celery, diced
• 1 garlic clove, minced
• 1 tbsp of smoked paprika
• 1 tbsp of tomato paste
• 1 tbsp of Doves Farm Organic Plain White Flour
• 1 tin of chopped tomatoes
• 300ml of chicken stock, plus extra as needed
• 1 tin of chickpeas, drained and rinsed
• 1 bunch of fresh basil, chopped, plus a few leaves for garnish
• 1 lemon, juiced and zested
• salt to taste
• black pepper to taste
• 150g of pimento stuffed olive, chopped
• 50g of red onion, finely diced
• 1/2 bunch of parsley, chopped
• 2 garlic cloves, finely chopped
• 1 tbsp of green olive brine
• 1 tsp red wine vinegar
• 250g of olive oil
• black peppercorns to taste
• 200g of ricotta
• 1 tsp chilli flakes