Spiced chickpeas, tomatoes and chicken

This dish is quickly becoming a favourite of mine due to its simplicity. It requires very little hands on time; barely any technical skill and uses chicken legs which are cheap even when buying free-range or organic chicken, which we all should be. It is a dish that should suit those who say they don’t have time to cook, and those who believe they can’t cook, as all it asks is for 10 minutes of your time to stir, measure and turn on an oven. I can think of no reason why this shouldn’t become part of your recipe repertoire.

Serves: 2
Cooking Time: 1 hour

2 tsp caraway seeds
1 tsp cumin seeds
2 tsp coriander seeds
2 tsp paprika
½ tsp salt
¼ tsp chilli powder
1 tbsp oil
1 heaped tsp honey
1 orange
250g cherry tomatoes
1 400g tin of chickpeas
2 free-range or organic chicken legs, about 400-450g
150g green beans

Heat the oven to 220c/200c fan/gas mark 7.

Begin by placing all the spices and salt in a spice grinder or pestle and mortar and grinding to a powder. Place into a large bowl and add the oil, honey, the zest of the orange and stir. Next cut the tomatoes in half and drain the chickpeas before adding both to the spice mix. Stir again and tip into a roasting dish roughly 25cm x 15cm.

Season the chicken legs with salt and pepper, place on top of the chickpeas and roast in the oven until the juices run clear when the chicken is pierced at the thickest part with a knife, about 40-50 minutes.

Once cooked, remove the chicken, and place on a plate to rest. Return the chickpeas to the oven for 10 minutes while you cook the green beans. Bring a pan of salted water to a boil and cook the green beans for 3-4 minutes, drain and serve alongside the chicken legs and chickpeas.

Printable version: Spiced chickpeas, tomatoes and chicken

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