Ingredients
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2 tablespoons plain flour
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8 chicken drumsticks
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1/4 cup olive oil
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300 g chickpeas, rinsed, drained
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1 yellow onion, finely chopped
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2 (400 g) cans diced tomatoes
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1/2 cup chicken stock
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1/2 teaspoon white sugar
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75 g feta cheese, crumbled
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1/3 cup flat leaf parsley, chopped
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cooked couscous or pasta, to serve
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1 garlic clove, crushed
Instructions
- Preheat oven to 180°C.
- Combine flour and salt and pepper on a plate.
- Lightly coat drumsticks in seasoning flour.
- Heat 2 tablespoons oil in a large frying pan over medium-high heat.
- Cook chicken, turning occasionally, for 5 to 6 minutes or until golden. Transfer to a shallow 8 cup capacity baking dish. Add chickpeas.
- Heat remaining oil in frying pan over medium-high-heat. Add garlic and onion.
- Cook for 5 minutes. Add tomatoes, stock, sugar and salt and pepper.
- Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes until thickened slightly.
- Pour sauce over chicken, stirring to coat. Cover with foil and bake for 30 minutes.
- Remove foil and sprinkle with feta. Bake, uncovered, for 10 minutes or until feta has melted and chicken is cooked though. Sprinkle with parsley. Serve with couscous or pasta.