|1||fennel bulb — trimmed, chopped|
|2||garlic — cloves, crushed|
|400 g||chickpeas — tinned, drained and rinsed|
|5 ml||paprika — smoked|
|salt and freshly ground black pepper|
|250 ml||stock — chicken|
|250 ml||cream — pouring|
|8||chicken — thighs and drumsticks|
|15 ml||olive oil — extra vrigin|
|fresh oregano — to serve|
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.