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Chicken 'n chickpeas

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 10
Servings 6


  • 75
    cooking oil
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 400
    baby marrows, sliced
  • 750
    chicken thighs, skinned
  • 125
    red wine
  • 60
    red wine vinegar
  • 750
    tomato sauce
  • 15
    fresh thyme, finely chopped
  • 420
    chickpeas, drained


1. Preheat oven to 200 ºC. 2. Heat half the oil in a large frying pan and sauté onion, garlic and baby marrows until golden brown. Transfer to a large roasting tin. 3. Add remaining oil and lightly brown the chicken for 1 minute on either side. Transfer chicken to the roasting tin. 4. Pour the wine into the pan. Place over a high heat, stirring well with a wooden spoon to deglaze pan. Add red wine vinegar, stir to mix, then pour through a sieve over chicken. 5. Mix tomato sauce, thyme, salt and black pepper and pour over chicken. Cover and cook for about 30 minutes in the oven. 6. Add chickpeas and cook for a further 15 minutes until chicken is tender and cooked through. 7. Serve on a bed of rice.

Read more on: poultry  |  bake

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