Friday, March 14, 2014

Chicken, tomato and chickpea casserole recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken, tomato and chickpea casserole  recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chicken, tomato and chickpea casserole.

Comforting and nutritious, this dish is filled with aromatic Mediterranean flavours.

To Prep 0:15
To Cook 2:00


2 tablespoons plain flour
1.2kg chicken pieces (such as drumsticks and thigh pieces)
1 1/2 tablespoons olive oil
4 garlic cloves, finely chopped
10 fresh sage leaves
3 sprigs fresh thyme
1 sprig fresh rosemary
2 x 7cm-long strips lemon rind, white pith removed
80ml (1/3 cup) white wine
1 x 800g can diced Italian tomatoes
125ml (1/2 cup) salt-reduced chicken stock
1 x 425g can chickpeas, drained, rinsed
2 tablespoons chopped fresh continental parsley
Crusty bread, to serve


Step 1 Preheat oven to 150°C. Place the flour in a large bowl. Season with salt and pepper. Add the chicken and toss to coat. Shake off any excess.

Step 2 Heat the oil in a non-stick frying pan over medium-high heat. Add half the chicken pieces and cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. Transfer the chicken to a 3.5L (14-cup) capacity ovenproof dish.

Step 3 Place the frying pan over medium-high heat. Add the garlic, sage, thyme, rosemary and lemon rind and cook for 30 seconds or until aromatic. Add the wine and cook for 1 minute. Add the tomato and stock and bring to a simmer.

Step 4 Pour the tomato mixture over the chicken. Cover and bake in oven for 1 1/2 hours or until the chicken is tender. Add the chickpeas to the dish and bake for a further 15 minutes. (To freeze, see note.)

Step 5 Stir in the parsley. Divide the casserole among serving dishes and serve with crusty bread.


To freeze: Make the casserole to the end of step 4. Set aside to cool slightly. Transfer the chicken pieces to a large airtight freezerproof container. (To freeze in individual portions, divide the chicken pieces among 4 small airtight freezerproof containers.) Pour the sauce over the chicken. Cover with the lid or with 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 2-3 hours to chill. Label, date and freeze for up to 3 months. To thaw: Place the chicken in the fridge overnight or until thawed. To reheat: Preheat oven to 200°C. Transfer the casserole to an ovenproof dish and cover with 2 layers of foil. Bake in oven, stirring once, for 40-50 minutes or until heated through. Continue from step 5.


Energy 2320kJ
Fat saturated 7.50g
Fat Total 30.00g
Carbohydrate sugars g
Carbohydrate Total 21.00g
Dietary Fibre 7.00g
Protein 47.00g
Cholesterol mg
Sodium mg

All nutrition values are per serve.

Australian Good Taste - June 2008 , Page 52
Recipe by Alison Roberts

Photography by Steve Brown  

More from the Hummus Recipes Kitchen:

Persian-spiced fish with quinoa salad recipe
Grilled Eggplant Rolls with Feta and Olives Recipe
Persian rice recipe Adas Polow   Salad-e Shirazi Recipe   Beetroot, chickpea and feta salad recipe   

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