Name: Chicken and chickpea casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 500 gram halved chicken thigh fillets; 1 chopped onion; 2 crushed garlic cloves; 1 chopped long red chilli; 1 centimetre fresh ginger, peeled, finely chopped; 2 teaspoon ground cumin; 400 gram can diced tomatoes; 400 gram can, rinsed, drained chickpeas; 1 1/2 cup chicken stock; 2 chopped zucchini; coriander, couscous, to serve

Chicken and chickpea casserole

Skip to Recipe

Serves 4

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

1 tablespoon olive oil

500 gram halved chicken thigh fillets

1 chopped onion

2 crushed garlic cloves

1 chopped long red chilli

1 centimetre fresh ginger, peeled, finely chopped

2 teaspoon ground cumin

400 gram can diced tomatoes

400 gram can, rinsed, drained chickpeas

1 1/2 cup chicken stock

2 chopped zucchini

coriander, couscous, to serve

Method

1.In a large saucepan, heat oil on high. Cook chicken 4-5 minutes, turning, until well browned. Transfer to a plate.

2.Reduce heat to medium. In same pan, saute onion, garlic, chilli, ginger and cumin 3-4 minutes, until onion is tender.

3.Return chicken to pan with tomatoes, chickpeas and stock. Bring to boil. Reduce heat to low. Simmer 25 minutes.

4.Stir zucchini through. Simmer for a further 10-15 minutes until chicken is cooked through. Sprinkle with coriander and serve with couscous.

Prepare couscous following packet instructions usually 1 cup couscous to 1 cup hot water or stock.
Note

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Ingredients

Method

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