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 Œ/“ 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 Œ/‘ 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.

 ??  ??

Newspapers in English

Newspapers from Australia