Best Chicken And Chickpea Bake Recipes

CHICKEN AND CHICKPEA BAKE

Chicken and Chickpea Bake image

I made this for tonight. It was one of the recipe in the recipe book that I bought. Tasted good, I added some frozen beans and the book suggested to serve with couscous, but I didn't have one so I served with garlic and herb pasta. They were really yummy dinner and my sharemate liked them!

Provided by tomoko matsunaga

Categories Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons plain flour
8 chicken drumsticks
1/4 cup olive oil
300 g chickpeas, rinsed, drained
1 garlic clove, crushed
1 yellow onion, finely chopped
2 (400 g) cans diced tomatoes
1/2 cup chicken stock
1/2 teaspoon white sugar
75 g feta cheese, crumbled
1/3 cup flat leaf parsley, chopped
cooked couscous or pasta, to serve

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.

Nutrition Facts : Calories 569.2, Fat 31.9, SaturatedFat 8.4, Cholesterol 135.8, Sodium 611.9, Carbohydrate 33, Fiber 6.4, Sugar 8.2, Protein 37.9

ITALIAN CHICKEN AND CHICKPEAS

Italian Chicken and Chickpeas image

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Provided by Kristin Turrell

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

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.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g

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