Spiced chicken with chickpeas and cabbage

By Drum Digital
31 July 2014

This fragrant and filling dish is great for preparing in advance for a weekday supper. Cook the chicken up to three days before you need it, then store, covered, in the fridge. Add the cabbage and coriander when you reheat it for serving.

Serves 4-6

Preparation: 15 min

Cooking: 1 hour 5 min

15 ml (1 T) oil

6 chicken pieces

salt and pepper

20 g butter

2 onions, thinly sliced

4 garlic cloves, chopped

5 cm ginger, grated

10 ml (2 t) ground coriander

10 ml (2 t) ground cumin

10 ml (2 t) turmeric

60 ml (¼ c) cayenne pepper

1 can (400 g) chickpeas, rinsed and drained

500 ml (2 c) chicken stock

¼ cabbage, shredded

small handful of fresh coriander

Preheat the oven to 160 °C.

Heat the oil in a large ovenproof pot over medium heat. Season the chicken with salt and pepper and brown in batches. Remove from the pot and set aside.

Add the butter and onions to the pot. Fry, while stirring often, for 10 minutes or until the onions are soft and golden brown. Stir in the garlic, ginger, ground coriander, cumin, turmeric and cayenne pepper. Stir-fry for about 1 minute or until the spices are fragrant.

Stir in the chickpeas and stock. Return the chicken and any juices to the pot. Bring to a simmer.

Cover and transfer to the oven. Braise until the chicken is tender, about 45 minutes.

Transfer the chicken pieces to a platter and cover with foil to keep warm. Add the cabbage to the pot and cover.  Return to the oven for 15 minutes or until the cabbage is tender.

Return the chicken to the pot and reheat over low heat. Transfer the chicken to a deep platter. Pour the cabbage and chickpea sauce over and sprinkle fresh coriander on top.

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