Chickenandchickpeabake Recipes

ITALIAN CHICKEN AND CHICKPEAS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
• Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
• Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

CHICKEN AND CHICKPEA BAKE

Steps:

• Preheat oven to 180°C.
• Combine flour and salt and pepper on a plate.
• Lightly coat drumsticks in seasoning flour.
• Heat 2 tablespoons oil in a large frying pan over medium-high heat.
• Cook chicken, turning occasionally, for 5 to 6 minutes or until golden. Transfer to a shallow 8 cup capacity baking dish. Add chickpeas.
• Heat remaining oil in frying pan over medium-high-heat. Add garlic and onion.
• Cook for 5 minutes. Add tomatoes, stock, sugar and salt and pepper.
• Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes until thickened slightly.
• Pour sauce over chicken, stirring to coat. Cover with foil and bake for 30 minutes.
• Remove foil and sprinkle with feta. Bake, uncovered, for 10 minutes or until feta has melted and chicken is cooked though. Sprinkle with parsley. Serve with couscous or pasta.

CHICKPEA CHICKEN RECIPE BY TASTY

Steps:

• Coat a large, circular, oven-safe pan with olive oil and place chicken thighs in the pan. Salt, pepper, and garlic powder both sides of the chicken thighs.
• Place some scallion and jalapeño slices evenly on top of the chicken thighs and underneath the chicken thighs. Place some cherry tomatoes on top of the chicken thighs.
• In the empty spaces in between the chicken thighs and the middle, place mushrooms and the remaining tomatoes, jalapeños, and scallions. Salt, pepper, and garlic powder. Drizzle with olive oil.
• Pour white wine over everything
• Bake at 375°F for 25-30 mins or until just starting to brown on top.
• Add chickpeas in the middle and open areas and mix with mushroom mixture below.
• Cook for another 25-30 mins or until crisp on top.
• Serve warm.

SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC

Steps:

• Season chicken parts with salt and pepper.
• Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
• Place oven rack on the top third of the oven and heat to 425 degrees.
• Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
• Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
• Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
• Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.