Chicken Casserole with Chickpeas, Tomato and Orange Blossom Honey

This is an absolutely delicious chicken casserole. The secret ingredient is "orange blossom honey" which is actually readily available in large supermarkets and online. It makes for a scrummy, crowd-pleasing and interesting meal. This is also really simple to make, and the quantities can easily be multiplied to feed big groups. This is a family classic as well as a staple dinner party crowd pleaser.

Ingredients

Method

Ingredients

  • SERVES 4
  • 8 Skinless, boneless chicken breasts or thighs
  • A pinch of saffron strands
  • 1 Onion, finely chopped
  • 2 Garlic Cloves, crushed
  • A thumb sized piece of ginger, finely chopped
  • 2-3 tablespoon Orange Blossom Honey
  • 1/2 teaspoon Ground Cinnamon
  • 800 ml Chicken Stock (a good cube is fine)
  • 800 g Ripe tomatoes, skinned and chopped, or 1 400g can chopped tomatoes
  • 2 tablespoon Chopped Coriander
  • 175 g Cooked Chickpeas (1 can drained)
  • Salt & Pepper to taste
  • 2 tablespoon Olive Oil

Method

one. Heat the oil to a medium-high in a large casserole dish for which you have a lid (dutch oven). When the oil is up to temperature, add the chicken and fry for 2-3 minutes until golden all over. Remove from the pan with a slotted spoon and set aside.

two. Turn the heat down to low and gently soften the garlic, onion and ginger for one minute. Then add the honey, cinnamon, stock and tomatoes. Turn the heat up and bring to the boil. Return the chicken to the pan and cover with a lid. Reduce the heat to a medium again and cook for 12-15 minutes until the chicken is tender and cooked through. Add the chickpeas for the final two minutes, season with salt and pepper and give everything a good stir. Sprinkle with the chopped coriander just before serving.

Serving Suggestion. Brown Rice or Cous Cous

Possible Amendment.