This Chicken, Chickpea and Tomato Bake recipe has appeared regularly on our menu for the last few years. The latest adaptation is done in the slow cooker, my favourite kitchen appliance. Although my “favourite” appliance can change at the drop of a hat, depending on what cooking mood I’m in. And with summer coming up, the ice cream maker is likely to find its way back onto the scene very soon.
Although this recipe is done in the slow cooker, it is still called a ‘bake’ because it can just as easily be done in the oven. But I guess it could also be called a chicken casserole recipe. The combination of chicken, chickpeas and tomatoes is very delicious. It’s also a lot of fun, albeit a little messy, tackling the sauce covered chicken legs.
Cooking this recipe last week (Menu Plan #5) something major happened. I had a huge lightbulb moment as I watched my family devour the meal. I realised that I will need to start increasing the quantities for a lot of my recipes now. My kids seem to have doubled their intake lately, particularly when it’s a meal they enjoy (like this one). A recipe that used to be a good sized meal for everyone, with a little leftover, is now being totally devoured! There goes the grocery bill!
Chicken, Chickpea and Tomato Bake
Adpated from Super Food Ideas
8 chicken drumsticks
2 tablespoons olive oil
300g can chickpeas, rinsed and drained
1 garlic clove, crushed
1 onion, finely chopped
2 x 400g cans diced tomatoes
½ cup chicken stock
75g feta cheese, crumbled (optional)
Heat 1 tablespoons of oil in a large frying pan over medium-high heat. Cook the drumsticks for 5 to 6 minutes, until golden. Place them in the bottom of the slow cooker and pour over the chickpeas.
Heat remaining oil in the frying pan and cook the onion and garlic for about 5 minutes. Add tomatoes, stock and season to taste. Bring mixture to the boil and allow to simmer for 10 minutes until thickened slightly.
Pour over the chicken in the slow cooker and ensure drumsticks are coated. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. If using, sprinkle feta over for the last half hour of cooking.
Serve with couscous.
The Klutzy Cook Notes
- This recipe can be done in the oven too. Simple add the chicken, chickpeas and tomato mixture (as cooked above) to a suitable capacity baking dish. Cover with foil and bake for 40 minutes at 180C. If adding feta, remove foil and sprinkle over then bake uncovered during the last 10 minutes of cooking.
- Other chicken cuts can also be used – wings, thigh cutlets, thighs – adjust cooking times accordingly.