Thu, May 24 2012
Chicken with roots & chickpeas
A filling and healthy meal that's great for an easy supper
Ingredients
* 4 chicken leg quarters
* 2 tbsp olive oil
* 4 carrots , cut into large chunks
* 3 parsnips , cut into large chunks
* 1 onion , cut into large chunks
* 1 tbsp Moroccan seasoning
* 440g can chickpeas , rinsed and drained
* 400g can tomatoes
* chopped coriander , optional
Nutrition Information
590 kcalories,
protein 40g,
carbohydrate 37g,
fat 32 g,
saturated fat 8g,
fibre 10g,
salt 2.12 g
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- 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.
- 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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