Name: Paprika chicken with chickpeas and fennel
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: serving
Cuisine: Bake
Ingredients: 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; dukkah

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Ingredients (11)

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
	dukkah

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Method:

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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