RECIPE | Easy one-pan paprika chicken with chickpeas & fennel
Simply pop all the ingredients into a baking dish, stick it in the oven and, voila, in 40 minutes dinner's on the table
1 medium fennel bulb, trimmed and chopped
2 garlic cloves, crushed
1 x 400g can chickpeas, drained and rinsed
5ml (1 tsp) smoked paprika
Salt and cracked black pepper
250ml (1 cup) chicken stock
250ml (1 cup) pouring cream
8 chicken thighs and drumsticks
15ml (1 tbsp) extra virgin olive oil
- Preheat oven to 250ºC.
- 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 and cook for 20- 30 minutes or until the chicken is golden and cooked through.
- Sprinkle with the oregano and dukkah to serve.