Chicken & Chickpea Bake

Another great recipe for these cold winter months. We'd love to hear from you if you've tried it, so don't be shy! Of course, if you are dairy free, just leave the feta out of your ingredients list.

Ingredients:

2 Tablespoons LFGF Bread mix
12 Drumettes
1/4 Cup oil
400g can Chickpeas (drained)
1 finely chopped onion
2 x 400g cans Diced Tomatoes
1 Chicken stock cub (Gluten free)
1/2 Cup water
1/2 Teaspoon sugar
75g Feta cheese, crumbled (Leave this out if you are dairy free)
1/3 Cup fresh flat-leaf parsley chopped


Method:
1. Preheat oven to 180℃. Place flour on a plate. Season with salt and pepper.
Add chicken. Turn to coat.


2. Heat 2 tablespoon 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. 


3. Heat remaining oil in frying pan over medium-high heat. Add garlic and onion.


Cook for 5 min.


4. Add tomato, stock and sugar. Season with pepper. Reduce heat to medium. Simmer,
stirring occasionally, for 10 minutes or until thickened slightly.


5. Pour sauce over chicken. Stir to coat. Cover with foil/lid .Bake for 30 minutes. 


6. Remove foil/lid. Sprinkle with feta. Bake uncovered, for 10 minutes or until feta has melted and chicken has cooked through. 


Sprinkle with parsley.

**NB: Freezes well