Fall

Paprika Chicken with Chickpeas and Fennel

January 22, 2018
2 Stars
Photo by heinstirred
Author Notes

This Paprika Chicken with Chickpeas and Fennel recipe ticks all the midweek meal boxes. Easy, quick and delicious. Combine the ingredients in a pan, 20 minutes in the oven and dinner is ready. Adapted from Donna Hay —heinstirred

  • Serves 4
Ingredients
  • 1 medium fennel bulb, trimmed and chopped
  • 2 garlic cloves, crushed
  • 400 grams tin of chickpeas, drained and rinsed
  • 5 milliliters smoked paprika
  • salt and cracked black pepper
  • 250 milliliters chicken stock
  • 250 milliliters pouring cream
  • 15 milliliters extra virgin olive oil
  • 8 chicken thighs and drumsticks
  • fresh oregano leaves, to serve
  • dukkah, to serve
In This Recipe
Directions
  1. Preheat oven to 250°C
  2. Place the fennel, garlic, chickpeas, paprika, salt and pepper in a deep-sided roasting pan
  3. Add the stock and cream and mix to combine
  4. Brush the chicken with the olive oil and sprinkle with salt and pepper
  5. Place on top of the fennel mixture
  6. Cook for 20 minutes or until the chicken is golden and cooked through
  7. Sprinkle with the oregano and dukkah to serve
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See what other Food52ers are saying.

  • heinstirred
    heinstirred
  • Flexitarian
    Flexitarian
  • CV
    CV

7 Reviews

Flexitarian May 5, 2019
The cooking time and oven temperature do not make sense at all. Otherwise, the ingredients look wonderful.
 
Author Comment
heinstirred May 6, 2019
Hello SF M. The temperature is in Celcius. It is very high to allow for the short cooking time for when you are in a hurry. You can reduce the temperature and cook it a bit longer. Hope you enjoy!
 
CV July 1, 2021
Hi Ive made this recipe many times and it was delicious.
But once i tried using chicken thigh fillets instead and I threw the cream in the pan, then the hot stock, and it curdled and took longer to cook.
Do you use hot temp or cold stock/water and do you mix the cream and stock/water together before adding to the pan?

 
Author Comment
heinstirred July 2, 2021
Hello CV

I usually add the stock when it is warm not hot but I don't think the temperature of the stock would make it curdle. Also wonder why the thigh fillets took longer to cook - it should not when the bone is removed.

I actually made it last week and added apple, the acidity of the apples made the cream curdle. Did you perhaps add anything with some acidity?

You can use coconut milk in stead of cream too - I add 2 tsp of cornstarch.
 
CV July 2, 2021
Thankyou for replying heinstirred.
Ive checked a few of Donnas other recipes that were similar and noticed she whisked the cream and stock/water together in a plastic jug before pouring into the pan. I assume this approach avoids the curdling.
But your response is interesting too.
I didnt use anything acidic.
Just clarifying, that you have used chicken thigh fillets no bone and it cooked within 20min as per recipe?

Thankyou again
 
Author Comment
heinstirred July 3, 2021
I used thighs with the bone in (for me it has more flavour) but they were on the smaller side to cook within the 20mins. The oven is very hot (the temperature is in Celsius) so it does cook through. The alternative is to lower the temp to 200 C and cook for 40 minutes odd and use large pieces which I have done too. I guess the very hot oven / 20 minutes is to classify the recipe as "fast".
 
CV July 4, 2021
Thankyou for clarifying.
Much appreciated.