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Chicken and chickpea casserole

Jan 28, 2012 1:00pm
  • 20 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Chicken and chickpea casserole
  • 1 tablespoon olive oil
  • 500 gram halved chicken thigh fillets
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 chopped long red chilli
  • 1 centimetre fresh ginger, peeled, finely chopped
  • 2 teaspoon ground cumin
  • 400 gram can diced tomatoes
  • 400 gram can, rinsed, drained chickpeas
  • 1 1/2 cup chicken stock
  • 2 chopped zucchini
  • coriander, couscous, to serve

Method

Chicken and chickpea casserole
  • 1
    In a large saucepan, heat oil on high. Cook chicken 4-5 minutes, turning, until well browned. Transfer to a plate.
  • 2
    Reduce heat to medium. In same pan, saute onion, garlic, chilli, ginger and cumin 3-4 minutes, until onion is tender.
  • 3
    Return chicken to pan with tomatoes, chickpeas and stock. Bring to boil. Reduce heat to low. Simmer 25 minutes.
  • 4
    Stir zucchini through. Simmer for a further 10-15 minutes until chicken is cooked through. Sprinkle with coriander and serve with couscous.

Notes

Prepare couscous following packet instructions usually 1 cup couscous to 1 cup hot water or stock.

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