New Zealand Woman’s Weekly 35
SERVES 4-6
Oh, how I love to cook chicken
this way. It’s juicy and tasty,
and the broth from the baking
dish is nourishing and delicious
poured over a bowl of rice.
2 tbsp butter
2 brown onions, thinly sliced
2 bay leaves
1 tsp ground turmeric
1 tsp cardamom seeds
½ cup currants
2 tsp sea saltChicken with chickpeas & melting onions
1 butterflied chicken
4-8 small carrots, peeled
300ml chicken or vege stock
425g can chickpeas,
drained well
1 lemon, halved
Drizzle of olive oil
Small bunch parsley, to garnish
Cooked rice, to serve
1 Heat oven to 180oC.
2 Melt the butter in a pan and
cook the onions slowly until
translucent – about 10 minutes.Add the bay leaves, turmeric,
cardamom, currants and salt,
then sauté for 1 minute.
3 Transfer to a roasting dish.
Lay the chicken on top of
the spiced onions. Scatter
the carrots around, then pour
the stock and chickpeas in.
Toss in the lemon and add a
drizzle of olive oil.
4 Seal well with foil and bake for
1½ hours or until the chicken
legs are easily pulled away.5 Pour off liquids into a small
saucepan and, while you rest
the chicken, simmer until it
reduces slightly. (You can
thicken it with a little cornflour
if you like, but I don’t bother.)
6 Serve the chicken pieces and
carrots with a luscious scoop of
onions and currants, and ladle
the broth/gravy over the top.
Squeeze over the juice of the
cooked lemon, scatter over
parsley and serve with rice.