This Paprika Chicken with Chickpeas and Fennel recipe ticks all the midweek meal boxes. Easy, quick and delicious. Combine the ingredients in a pan, 20 minutes in the oven and dinner is ready.

Paprika Chicken with Chickpeas and Fennel

And as we are changing seasons, either from winter to spring or summer to fall this recipe fits in beautifully into this period of change. It is comforting without being heavy and while so easy to make it totally delivers on flavour. You can add more smoked paprika if you like – the recipe calls for 1 teaspoon but I won’t add more than two as it can overpower. The oregano adds pops of colour and freshness.

It is one of those Easy Weeknight Meals from Donna Hay’s magazine. The visual highlight of my day when I get a notification that the magazine has arrived. This week was the 15 year anniversary issue and it is such a beautiful issue. My absolute dream is to spend one day in their studio and be a part of the process of creating the incredible images for the magazine.

Paprika Chicken with Chickpeas and Fennel

Chicken and chickpeas is always a winning combination in my book. Somehow it just works and also cuts out the need to make carb accompaniment if you do not have the time or want to make another side dish.

Paprika Chicken with Chickpeas and Fennel

I have a number of recipes on the blog which are absolute winners and must haves in your repertoire of easy recipes. Chicken and Chickpea Curry which is an absolute favourite of mine as well as a delicious Chicken and Chickpea Coconut Curry. Enjoy!

Paprika Chicken with Chickpeas and Fennel

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Paprika Chicken with Chickpeas and Fennel

Ingredients

  • 1 medium fennel bulb, trimmed and chopped
  • 2 garlic cloves, crushed
  • 400g can chickpeas, drained and rinsed
  • 5ml smoked paprika
  • salt and cracked black pepper
  • 250ml chicken stock
  • 250ml pouring cream
  • 8 chicken thighs and drumsticks
  • 15ml Baleia Extra Virgin Olive Oil
  • fresh oregano leaves, to serve
  • dukkah, to serve

Instructions

  1. Preheat oven to 250°C
  2. Place the fennel, garlic, chickpeas, paprika, salt and pepper in a deep-sided roasting pan
  3. Add the stock and cream and mix to combine
  4. Brush the chicken with the oil and sprinkle with salt and pepper
  5. Place on top of the fennel mixture
  6. Cook for 20 minutes or until the chicken is golden and cooked through
  7. Sprinkle with the oregano and dukkah to serve
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** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil

I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

 

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