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Chicken casserole with chickpeas and capsicum
Chicken casserole with chickpeas and capsicum
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Cozy up with a hearty chicken casserole on chilly nights.
Ingredients:
  • 100g (1/2 cup) dried chickpeas
  • 2 red capsicum
  • 36.40 gm olive oil
  • 40.00 ml plain flour
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 1 kg chicken thigh fillets, trimmed, cut into 3cm pieces
  • Olive oil, for cooking
  • 2 brown onions, diced
  • 2 garlic cloves, crushed
  • 500mls (2 cups) chicken style liquid stock
  • Salt & ground black pepper, to taste
  • 125g baby spinach leaves, washed
  • 2 lemons (optional), rind finely grated
  • Prepared couscous, to serve
Instructions:
  • In a medium bowl, immerse the chickpeas in water and let them soak for at least 1 hour.
  • Heat your oven to 180°C.
  • Rinse and place chickpeas in a saucepan, covering them with 2cm of cold water. Boil over medium heat for roughly 45 minutes, or until tender.
  • Massage the entire capsicum with olive oil, then transfer it to a baking tray and roast in a preheated oven for 30-40 minutes or until the skin blisters. Let the capsicum rest in a sealed plastic bag for 10 minutes.
  • In a large bowl, mix together the plain flour, cumin, and coriander. Add the chicken in 2 batches, ensuring each piece is coated. Shake off any extra flour before cooking.
  • Heat a generous amount of olive oil in a sturdy saucepan or casserole dish until shimmering. Cook the chicken in two separate batches for 3-4 minutes each, ensuring a golden seal. Add extra oil as needed, then transfer the chicken to a plate and set aside.
  • Sauté the onions and garlic in the pan over medium heat until soft, for about 5 minutes. Add the chicken back to the pan, pour in the stock, sprinkle with a pinch of salt, and bring to a boil. Lower the heat to a gentle simmer, uncovered, for 30-40 minutes, or until the chicken is tender.
  • 1. Drain the cooked chickpeas, then peel, halve, deseed, and cut the cooled capsicum into thin strips. Add chickpeas, capsicum, and spinach to the chicken, heat through, and adjust seasoning as needed. Add lemon rind if desired. Serve with couscous.

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