Paprika chicken with chickpeas and fennel

Recipe from: 4 October 2016

Ingredients 11
Servings 0
Minutes 35 min
  • 1
    medium fennel bulb, trimmed and chopped
  • 2
    garlic cloves, crushed
  • 400
    can chickpeas, drained and rinsed
  • 5
    smoked paprika
  • salt and cracked black pepper
  • 250
    chicken stock
  • 250
    pouring cream
  • 8
    chicken thighs and drumsticks
  • 15
    Baleia Extra Virgin Olive Oil
  • fresh oregano leaves, to serve
  • dukkah, to serve


35 min
Preheat oven to 250°C.

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.

Cook for 20 minutes or until the chicken is golden and cooked through.

Sprinkle with the oregano and dukkah to serve.

Reprinted with permission of Heinstirred. To see more click here.

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