Baked Chicken & Chickpeas2017-06-02
- Servings : 6
- Cook Time : 40m
- Ready In : 40m
- 1 tbsp olive oil
- 8 chicken thighs
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1⁄2 tsp ground coriander
- 1⁄4 tsp cayenne pepper; more to taste
- 125ml chicken stock
- 2 cans chickpeas, rinsed and drained
- 1 aubergine, chopped
- 1⁄4 cup chopped fresh parsley
Position a rack in the centre of the oven and heat the oven to 220°C. Heat the oil in a pan over medium-high heat. Pat the chicken dry if wet and season lightly with salt. Working in two batches, brown the chicken on both sides, about 10 minutes per batch, adjusting the heat as necessary. Transfer to a plate.
Pour off all but 1 tablespoon of the fat in the pan. Add the onion, garlic, turmeric, cumin, coriander, cayenne, and 1⁄2 teaspoon salt. Cook over medium heat, stirring occasionally, until the onion softens, about 5 minutes.
Stir in the broth, scraping up any browned bits. Add the chickpeas and aubergine and bring to a simmer. Add the chicken to a casserole dish. Add the chickpea mixture over the chicken. Place in the oven and bake until the chicken cooks through, 20 to 25 minutes. Add some cherry tomatoes with 10 minutes baking time remaining. Top with the parsley and serve.