RECIPE | Easy one-pan paprika chicken with chickpeas and fennel

Serves: 4

Ingredients:

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

To serve:

Oregano leaves

Dukkah

Method:

1. Preheat oven to 250ºC.
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 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.
5. Sprinkle with the oregano and dukkah to serve.