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Paprika Chicken With Chickpeas And Fennel Recipe

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1 medium (380g) fennel bulb, trimmed and chopped
2 garlic cloves, crushed
400g can chickpeas (garbanzos), rinsed and drained
1 teaspoon smoked paprika
sea salt and cracked black pepper
1 cup (250ml) chicken stock
1 cup (250ml) single (pouring) cream
4 x 220g chicken marylands, skin on
1 tablespoon extra virgin olive oil
¼ cup oregano leaves
store-bought dukkah, to serve

Preheat oven to 250°C (485°F). Place the fennel, garlic, chickpeas, paprika, salt and pepper in a deep-sided roasting pan. Add the stock and cream and mix to combine. Brush the chicken with the oil and sprinkle  with salt and pepper. Place on top of the fennel mixture. Cook for 20 minutes or until the chicken is golden and cooked through. Sprinkle with the oregano and dukkah  to serve.

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Serves 4

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