Name: Spicy veggie and chicken bake
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 1 fresh chillies; 125 ml water boiled; 1 red sweet peppers roasted, skin and seeds removed; 3 garlic cloves crushed; salt pinch; 5 ml cumin ground; 6-8 chicken pieces; sea salt and freshly ground black pepper; 1 can chickpeas tinned and drained; 1 can tomatoes chopped; 6 baby marrows cut into pieces; 45 ml fresh herbs chopped; 15 ml dried mixed herbs; 80 g feta cheese crumbled

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Ingredients (14)

1	fresh chillies
125 ml	water — boiled
1	red sweet peppers — roasted, skin and seeds removed
3	garlic cloves — crushed
	salt — pinch
5 ml	cumin — ground
6-8	chicken — pieces
	sea salt and freshly ground black pepper
1 can	chickpeas — tinned and drained
1 can	tomatoes — chopped
6	baby marrows — cut into pieces
45 ml	fresh herbs — chopped
15 ml	dried mixed herbs
80 g	feta cheese — crumbled

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Method:

1. SPICY PASTE

Place the paste ingredients in a food processor and pulse until smooth. Set aside. If you’re using dried chillies pour the boiling water over them and let them soak for 10 minutes. Put the chillies and the water into the processor.

2. CHICKEN

Preheat the oven to 180 °C. Season the chicken with salt and pepper and spicy paste to taste.

3 Heat the olive oil in a pan and fry the chicken pieces until golden brown. 4 Transfer the fried chicken to an oven dish.

5 Spread the chickpeas and tomatoes over the chicken.

6 Bake for 20 minutes.

7 Add the baby marrow and chopped herbs. Bake for 20-30 minutes or until done.

8 Sprinkle with the feta cheese and serve with rice, polenta or couscous.