Chicken and Chickpea Casserole

This is a dish that cooks slowly and patiently. It goes amazingly well with mashed potato.

Recipe By: Windy clif (https://cookbuzz.com/kitchen/440)
Serves 2 Prep: 15 min Cook: 40 min

Ingredients

Chicken breast fillet 250-300g
Salt & pepper as required
Vegetable oil 3 tbsp
Onion 1
Celery 3
Carrot 1
Flour 1.5 tbsp
Thyme as required
Bay leaf 1
Tomato puree 1 tbsp
Tinned chopped tomatoes (250g) 1
Chicken stock 450ml
Tinned chickpeas (250g) 1

Method

1
Cut the chicken into bitesize pieces and rub well by hand with the salt & pepper. Keep aside for 10 minutes.
2
Put 2 tbsp vegetable oil in a pan and add the chicken. Fry for 5-6 minutes on high heat until nicely browned all over then remove to a plate.
3
Add 1 tbsp vegetable oil to the same pan and fry the sliced onion. Add the thyme and bay leaf and stir fry.
4
Add the sliced carrot and celery cut to 2-3 mm lengths and stir fry for 2-3 minutes. Add the tomato puree and flour and fry for 2 minutes.
5
Return the chicken from Step 2 to the pan and add the chicken stock, tinned tomatoes and chickpeas.
6
Put the lid on and simmer for 40 minutes on low heat or 1 hour if using chicken on the bone.
7
It's ready, you can serve with mashed potatoes.

Tips & Note

Chicken and Chickpea Casserole

This is a dish that cooks slowly and patiently. It goes amazingly well with mashed potato.

Recipe By: Windy clif (https://cookbuzz.com/kitchen/440)

Serves 2

Prep: 15 min

Cook: 40 min

Ingredients

Chicken breast fillet 250-300g
Salt & pepper as required
Vegetable oil 3 tbsp
Onion 1
Celery 3
Carrot 1
Flour 1.5 tbsp
Thyme as required
Bay leaf 1
Tomato puree 1 tbsp
Tinned chopped tomatoes (250g) 1
Chicken stock 450ml
Tinned chickpeas (250g) 1

Chicken and Chickpea Casserole

Recipe ID :2431 Posted on 23 FEB 2017

Serves 2

Prep 15min
Cook 40min
views 4,469
printed 6

saved 1

This is a dish that cooks slowly and patiently. It goes amazingly well with mashed potato.

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Ingredients

Print Ingredients Email Ingredients
250-300g
as required
3 tbsp
1
3
1
1.5 tbsp
as required
1
1 tbsp
1
450ml
1

Method

Prep
15min
Cook
40min
1
Cut the chicken into bitesize pieces and rub well by hand with the salt & pepper. Keep aside for 10 minutes.
2
Put 2 tbsp vegetable oil in a pan and add the chicken. Fry for 5-6 minutes on high heat until nicely browned all over then remove to a plate.
3
Add 1 tbsp vegetable oil to the same pan and fry the sliced onion. Add the thyme and bay leaf and stir fry.
4
Add the sliced carrot and celery cut to 2-3 mm lengths and stir fry for 2-3 minutes. Add the tomato puree and flour and fry for 2 minutes.
5
Return the chicken from Step 2 to the pan and add the chicken stock, tinned tomatoes and chickpeas.
6
Put the lid on and simmer for 40 minutes on low heat or 1 hour if using chicken on the bone.
7
It's ready, you can serve with mashed potatoes.
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