Chicken and Chick Peas
Chick peas give an unusual flavour to a chicken casserole as well as making it more substantial, but they do need a long soaking beforehand.
|1 x 21/2-3 lb (1.15-1.35 kg) roasting chicken, quartered|
|½ lb (225 g) chick peas, soaked overnight|
|1 oz (25 g) butter|
|2 tablespoons oil|
|1 large onion, peeled, halved and sliced|
|2 cloves garlic, crushed|
|1 x 14 oz (400 g) can Italian tomatoes|
|½ pint (275 ml) stock (made from the giblets)|
|1 bay leaf|
|1-2 tablespoons tomato puree|
|1 teaspoon basil|
|Salt and freshly milled black pepper|
|Preheat the oven to gas mark 3, 325°F (170°C).|
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This recipe is taken from Frugal Food
To start with, the soaked and drained chickpeas should be placed in a saucepan with enough fresh water to cover them to a depth of about 2 inches (5 cm) then brought to the boil. Simmer, uncovered, for about 30 minutes, skimming after about 10 minutes – and don’t bother to add any salt at this stage. While that’s happening, heat the butter and oil together in a flameproof casserole, then dry the chicken quarters on kitchen paper and fry in the hot fat over a medium heat until they’re evenly browned. Then, using a draining spoon, remove them to a plate and in the fat remaining in the pan gently fry the sliced onion and crushed garlic until softened.
Now return the chicken joints to the pan and pour over the contents of the can of tomatoes and the chicken stock. Then drain the cooked chickpeas, reserving their cooking liquor. Now add them to the chicken mixture, with ¼ pint (150 ml) of the cooking liquor as well. Next add the bayleaf, tomato puree and basil, and season with a little salt and pepper. Bring up to simmering point, cover and transfer the casserole to the oven. Bake for 30 minutes, then remove the lid and bake for a further 30 minutes. Taste the juices and add a bit more seasoning, if necessary, before serving. This dish is nice served with rice flavoured with onion.
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