Chicken with vegetables and tomato

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4 servings Prep: 30 mins, Cooking: 20 mins
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Poultry

By Food24 November 03 2009
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Ingredients (9)

4.00 chicken — thighs
0.00 fresh chillies — 573
1.00 onion — sliced
2.00 garlic — cloves, crushed
180.00 g courgettes — sliced
400.00 g chickpeas — tinned, drained
400.00 g tinned tomatoes — chopped
250.00 ml stock — chicken
0.00 salt and freshly ground black pepper
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Method:

Make a rubbing mixture: using a mortar and plestle, blend together 5 ml ground cumin (jeera), 2 ml paprika, 2 ml turmeric, 50 ml olive oil and 25 g chopped fresh coriander.
Rub the chicken pieces with the mixture and leave for about 30 minutes.
Brown the chicken in a little olive oil.
Cover, reduce the heat and braise until done.
Sauté the onion, garlic and baby marrows in 30 ml olive oil until just soft.
Add the chickpeas, tomatoes and stock.
Bring to the boil and cook rapidly for six to seven minutes or until fragrant.
Season with salt and pepper.
Spoon a little of the vegetable onto each plate and place the chicken on top.
Serve with fresh bread rolls.



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