Better Homes and Gardens (Australia)
CHICKEN VEGETABLE AND CHICKPEA BAKE
Preparation time 15 mins Cooking time 40 mins Serves 4-6 1kg free-range chicken thighs, sliced Freshly ground black pepper / cup extra virgin olive oil 6 eschalots, peeled and halved 6 cloves garlic, chopped
4 bay leaves
1 tsp toasted fennel seeds
4 carrots, peeled and chopped
2 red capsicums, diced
1 cup broccoli florets, chopped 400g can chickpeas, no added salt 1 cup chicken stock, no added salt / cup dry-roasted almonds, chopped 1 bunch flat-leaf parsley, roughly
chopped, to garnish
STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Season chicken with pepper, then drizzle with half of the oil. Fry in a large ovenproof pan on high heat for 3 minutes, until browned, then set aside. Add eschalot, garlic, bay leaves and fennel seeds and cook for 5 minutes. Set aside.
STEP 2 Pour remaining oil into same pan and cook carrot, capsicum and broccoli for 3 minutes, then set aside. Fry chickpeas for 3 minutes, pour in stock and simmer briefly.
STEP 3 Return all ingredients to pan, add chopped almonds, mix well, then bake for 20 minutes. Garnish with parsley to serve.