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Curried Chicken and Chickpea Casserole

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Curried Chicken and Chickpea Casserole
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
782
calories
Calories
0
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Ingredients

for
4
servings
2 tablespoons
8
boneless, skinless Chicken thigh (cut into chunks)
3 tablespoons
2 ½ cups
canned chickpeas (drained)
1
onion (finely chopped)
1 clove
garlic (crushed)
2 teaspoons
4 cups
canned, chopped tomatoes
½ cup
½ teaspoon
¾ cup
Feta cheese (crumbled)

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Mix the flour with a seasoning of salt and pepper and toss the chicken pieces until coated.
3.
Heat 2 tablespoons oil in a large frying pan and quickly brown the chicken on both sides. Put the chicken into a baking dish and add the drained chickpeas.
4.
Heat the remaining oil in the pan and cook the onion and garlic for about 4 minutes, until softened but not browned. Stir in the curry powder and cook for 1 minute.
5.
Add the tomatoes, stock, sugar, salt and pepper to taste and bring to a boil. Reduce the heat and simmer for about 10 minutes, until the mixture thickens, stirring occasionally.
6.
Pour the tomato sauce over the chicken pieces to cover completely. Cover the dish and cook in the oven for 30 minutes.
7.
Remove from the oven and sprinkle the feta on top. Cook, uncovered for a further 10 minutes, until the cheese has melted and the chicken is cooked through.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie782 kcal(37 %)
Protein69.8 g(71 %)
Fat38.77 g(33 %)
Carbohydrates41.98 g(28 %)
Sugar added0.52 g(2 %)
Roughage10.45 g(35 %)
Vitamin A158.45 mg(19,806 %)
Vitamin D0.78 μg(4 %)
Vitamin E1.72 mg(14 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.76 mg(69 %)
Niacin25.63 mg(214 %)
Vitamin B₆1.39 mg(99 %)
Folate229.72 μg(77 %)
Pantothenic acid3.42 mg(57 %)
Biotin6.95 μg(15 %)
Vitamin B₁₂1.41 μg(47 %)
Vitamin C21.2 mg(22 %)
Potassium1,271.42 mg(32 %)
Calcium243.88 mg(24 %)
Magnesium130.93 mg(44 %)
Iron6.76 mg(45 %)
Iodine0.75 μg(0 %)
Zinc6.89 mg(86 %)
Saturated fatty acids11.16 g
Cholesterol338.09 mg
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