Iberian Chicken and Chickpea Bake
with mushrooms and cherry tomatoes
The combination of chicken and chickpeas in a rich tomato sauce gives this recipe a distinctly Iberian air. In Spain, this dish might be referred to as a Cocido, but here it's merely called delicious. For best results, serve hot with a side of freshly warmed baguette.
The quantities provided above are averages only.
Ingredients
125 grams
Cherry Tomatoes
2 unit(s)
Garlic
2 unit(s)
Baguette
(Contains Cereals containing gluten, Wheat, Barley May be present Milk, Soya)
1 pack(s)
Chickpeas
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Paprika
(Contains Mustard)
150 grams
Mushrooms
1 pack(s)
Passata
1 sachet(s)
Dried Chilli Flakes
5 grams
Parsley
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Peel and grate garlic (or use a garlic press). Roughly chop parsley.
- Drain and rinse chickpeas.
- Quarter mushrooms. Chop larger pieces so all are evenly sized.
- Pop chicken into a large oven dish. IMPORTANT: Wash hands and equipment after handling raw chicken and packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh.
- Add cherry tomatoes, mushrooms, garlic, chickpeas, paprika, parsley and chilli flakes to the oven dish.
- Carefully stir in the passata, 100ml water, ½ tsp salt and ½ tsp sugar (double all for 4p).
- Drizzle with oil. Season with salt and pepper. Toss to coat.
- Bake until chicken is browned, 25-30 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- When 5 mins of cooking time remain, pop the baguettes into the oven to warm through, 2-3 mins.
- Serve up spoonfuls of hearty chicken and chickpea bake.
- Pour over any juices from the oven dish.
- Tear off chunks of warm baguette for mopping up the sauce.
