Paprika chicken with chickpeas and fennel

Heinstirred
Prep: 35 mins, Cooking: 20 mins

By Food24 October 04 2016
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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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