8 - 10 chicken portions (thigh fillets or drumsticks)
1/4 cup olive oil
300g tin chickpeas, rinsed, drained
1 garlic clove, crushed
1 brown onion, finely chopped
2x 400g cans diced tomatoes
1/2 cup chicken stock
1/2 t white sugar
1/3 cup chopped parsley
1 1/3 cups couscous
Method :
Preheat oven to 180 degrees C.
Combine flour with some salt and pepper on a plate and lightly coat chicken in flour.
Heat 2T of cooking oil in large frying pan over medium-high heat and cook the chicken, turning occasionally for 5-6mins until golden brown.
Transfer to a shallow baking dish and add the chickpeas.
Heat the remaining oil in a frying pan over medium-high heat.
Add the garlic and onion and cook for 5 mins.
Add tomatoes, stock, sugar and salt and pepper.
Reduce the heat to medium and simmer, stirring occasionally for 10 mins until thickened slightly.
Pour sauce over chicken, stirring to coat.
Cover with foil and bake for 30 mins.
Remove foil and sprinkle the feta cheese on top.
Bake uncovered for another 10 mins or until feta has melted and chicken cooked through.
Sprinkle with chopped parsely.
Meanwhile, in a medium saucepan, bring 2 cups water to the boil.
Add a 1/4 teaspoon of salt and the couscous. Cover.
Remove the pot from the heat and let the couscous stand for 5 minutes.
Fluff the couscous with a fork.
Serve the chicken, with its sauce, over the couscous.
Here is a quick & easy bonus recipe :
Chicken with mustard & mayonnaise sauce
Place some chicken thigh fillets (or any other portions that you may prefer) in a baking dish and baste with the sauce described below. Season with salt according to taste.
Sauce: Ratio of 1 part whole grain mustard to 2 parts mayonnaise.
Bake in a pre-heated oven at 180-200 degrees C for 30 mins.
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