Chicken and Chickpea Dinner
Updated: Nov 4, 2020
Hold everything people! I have cooked the yummiest ALL IN ONE POT chicken and chickpea dish! This dish melts in your mouth and it’s oh-so healthy, I am definitely going to make it for the children at the daycare. Healthy, easy and delicious a great anytime dinner! I have to say the only thing that’s missing is colour and I do LOVE colour but I’ll forgive myself this once ‘cause it’s just delish, and every now and then I don’t mind sacrificing style to substance. So don’t waste another moment on Facebook, get off the couch and start cooking!
1 tablespoon sweet paprika
1 tablespoon grated ginger
1tsp cumin powder
1tsp mixed spice
1tsp coriander powder
6 cloves garlic, crushed
1/4 cup olive oil
Salt and pepper
Chickpea and chicken
1 small eggplant cut into small cubes
1 can of chickpeas, drained
1 onion, sliced (any way you like)
15 dried pitted dates, cut in half
1/2 cup freshly squeezed orange juice (1 large orange)
1 1/2 cups rice
1 litre chicken stock
8 pieces of chicken thigh on the bone (but you can use fillet if you want to)
Preheat the oven to 200c
In a small bowl, mix all of the above into a paste consistency, take out 2 tablespoons of the mixture, transfer to another dish and set aside.
Chickpea and chicken
Throw the chickpeas, sliced onion, eggplant and dates into a deep ovenproof dish. Pour the spice mixture on top, and using your hands, mix all the ingredients together so they are all nicely coated. Stir in the orange juice. Arrange the ingredients so they are evenly spread on the dish.
Rinse the rice and spread evenly on top of the vegetables. Pour the chicken stock on top.
Place the chicken thighs with the skin side facing up and using a basting brush, brush the top of the chicken with the oil and spice mixture we set aside.
Cook in the oven (uncovered) on 200c for 30min then reduce to 160c and cook for another 20min.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!