Recipe Chicken casserole with chickpeas and capsicum : Hearty Dishes and Tasty

Recipe Chicken casserole with chickpeas and capsicum : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Chicken casserole with chickpeas and capsicum has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Capable cooks level.

When nights grow cold, warm up with this hearty chicken casserole.

Ingredients:

  • 100g (1/2 cup) dried chickpeas
  • 2 red capsicum
  • 2 tablespoons olive oil
  • 2 tablespoons plain flour
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 kg chicken thigh fillets, trimmed, cut into 3cm pieces
  • Olive oil, for cooking
  • 2 brown onions, diced
  • 2 garlic cloves, crushed
  • 500mls (2 cups) Massel chicken style liquid stock
  • Salt & ground black pepper, to taste
  • 125g baby spinach leaves, washed
  • 2 lemons (optional), rind finely grated
  • Prepared couscous, to serve

Method

  • Step 1
    Place the chickpeas in a medium bowl and cover with water. Stand for at least 1 hour.
  • Step 2
    Preheat oven to 180°C.
  • Step 3
    Drain the chickpeas and transfer to a medium saucepan. Add enough cold water to cover the chickpeas by 2cm. Bring to the boil and cook over medium heat for about 45 minutes or until soft.
  • Step 4
    Meanwhile, rub the whole capsicum with the olive oil, place on a baking tray and roast in the preheated oven for 30-40 minutes or until the skin blisters. Transfer the capsicum to a sealed plastic bag and stand for 10 minutes.
  • Step 5
    Combine the plain flour, cumin and coriander in a large bowl. Add the chicken in 2 batches and toss to coat. Shake off any excess flour.
  • Step 6
    Heat 2-3 tablespoons of olive oil in a heavy-based saucepan or casserole dish over medium-high heat. Cook the chicken in 2 batches for 3-4 minutes each or until sealed. Add a little more oil to the pan or dish between batches if necessary. Set chicken aside.
  • Step 7
    Add the onions and garlic to the pan or dish and cook over medium heat for 5 minutes or until the onions are soft. Return the chicken to the pan or dish, add the stock with a pinch of salt and bring to the boil over medium heat. Reduce heat to low and gently simmer, uncovered, for 30-40 minutes or until the chicken is tender.
  • Step 8
    Meanwhile, drain the cooked chickpeas. Peel, halve and deseed the cooled capsicum and then cut into thin strips. Add chickpeas, capsicum and spinach to the chicken and heat through. Check the seasoning, add extra salt and pepper if necessary and add the lemon find, if using. Serve with the couscous.

Chicken casserole with chickpeas and capsicum

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