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