Chicken with roots & chickpeas

Chicken with roots & chickpeas

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(33 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 4
A filling and healthy meal that's great for an easy supper

Nutrition and extra info

Nutrition: per serving

  • kcal590
  • fat32g
  • saturates8g
  • carbs37g
  • sugars0g
  • fibre10g
  • protein40g
  • salt2.12g
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Ingredients

  • 4 chicken leg quarters
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 carrots, cut into large chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 parsnips, cut into large chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 onion, cut into large chunks
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp Moroccan seasoning
  • 440g can chickpea, rinsed and drained
  • 400g can tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • chopped coriander, optional

Method

  1. Heat oven to 220C/fan 200C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 mins, shaking the pan every so often.

  2. When the chicken and vegetables are cooked, lift the chicken onto plates, then put the roasting tin over a high heat. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few mins, then stir in the coriander, if using. Serve with the chicken.

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Comments, questions and tips

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funkasaurus
21st Feb, 2012
5.05
Feckin great! We munched the heap!
caroljefferson
19th Feb, 2012
HOW much fat??????
kcarz3
18th Feb, 2012
4.05
Wasn't very keen on parsnips as too much sweetness but have done again and left out and much prefer. The next day it tastes even better!
doofsteele
1st Feb, 2012
5.05
super easy and tasty - clean plates alround. I used chicken thighs and made up my own moroccan seasoning. nomnomnom
erisds
11th Jan, 2012
5.05
This is one of my favourite recipes. I often ditch the chicken and cook up big batches for lunch through the week. Reheats well, is delicious and very filling. Serve with couscous if you're really hungry!
homecookingkelly
29th Dec, 2011
Served this with plain rice and it was lovely. I bought Schwartz Moroccon Seasoning from Tesco in case anyone is wondering where to get it. There wasn't enough of a kick for me so think I'll use a little more of the seasoning next time.
drhshires
20th Jun, 2011
5.05
Really tasty, the moroccan seasoning on the chicken tasted great and the veges were yummy too. This is now a family favourite!
jilly27
20th Apr, 2011
4.05
This turned out really tasty and the combination of spices was gorgeous.I will be having the leftover vegetables for supper tonight.
jilly27
19th Apr, 2011
4.05
Making this tonight - it sounds great and I will let you know how it goes. I have made my own Moroccan Seasoning after a bit of research on the Net ( can't find ready made in Cyprus). I used cumin,coriander,nutmeg,cayenne pepper, ground ginger,allspice and cinnamon.
diamond_sky
29th Mar, 2011
5.05
Used an extra tin of chickpeas & potatoes as we didn't have enough carrots or parsnips. Lovely stuff!

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