Spicy veggie and chicken bake

4 servings Prep: 15 mins
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Be warned – you’re going to need to make more than one batch of this delicious dish!

By Food24 January 29 2018
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Ingredients (14)

1 fresh chillies
125 ml water — boiled
1 red sweet peppers — roasted, skin and seeds removed
3 garlic cloves — crushed
salt — pinch
5 ml cumin — ground
6-8 chicken — pieces
sea salt and freshly ground black pepper
1 can chickpeas — tinned and drained
1 can tomatoes — chopped
6 baby marrows — cut into pieces
45 ml fresh herbs — chopped
15 ml dried mixed herbs
80 g feta cheese — crumbled
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Place the paste ingredients in a food processor and pulse until smooth. Set aside. If you’re using dried chillies pour the boiling water over them and let them soak for 10 minutes. Put the chillies and the water into the processor.


Preheat the oven to 180 °C. Season the chicken with salt and pepper and spicy paste to taste.

3 Heat the olive oil in a pan and fry the chicken pieces until golden brown. 4 Transfer the fried chicken to an oven dish.

5 Spread the chickpeas and tomatoes over the chicken.

6 Bake for 20 minutes.

7 Add the baby marrow and chopped herbs. Bake for 20-30 minutes or until done.

8 Sprinkle with the feta cheese and serve with rice, polenta or couscous.



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