Paprika Chicken with Chickpeas and Fennel

January 22, 2018
2 Ratings
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
  • 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
  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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  • heinstirred
  • Flexitarian

2 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!