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.
Tags:
Family Friendly
•Quick Prep
•Optional Spice
Allergens:
Cereals containing gluten
•Wheat
•Barley
•Mustard
The quantities provided above are averages only.
Total35 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
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
Energy (kcal)739 kcal
Energy (kJ)3093 kJ
Fat10.1 g
of which saturates2.6 g
Carbohydrate95.6 g
of which sugars13 g
Dietary Fiber15.8 g
Protein55.8 g
Cholesterol0 mg
Salt3.63 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Sieve
Cooking Steps
1
- 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.
2
- 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.
3
- When 5 mins of cooking time remain, pop the baguettes into the oven to warm through, 2-3 mins.
4
- 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.
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