Usuba
Baked Chicken with Chickpeas in Tomato
A hearty chicken and chickpea dish in tomato sauce with Italian herbs. Baked in the oven, it turns out tender and aromatic.
- Prep
- 600 min
- Cooking
- 60 min
- Total
- 660 min
- Standard serving
- 421.7 g
Ingredients
Total 7
Instructions
- 1
Step 1
Soak the chickpeas overnight for 10–12 hours.
- 2
Step 2
Boil the soaked chickpeas for 60–90 minutes, adding a bay leaf and black peppercorns.
- 3
Step 3
Place the chopped chicken legs in a baking dish, season with olive oil and Italian herbs.
- 4
Step 4
In a deep bowl, mix the boiled chickpeas, tomatoes in their own juice, finely chopped herbs, add some more Italian herbs and a spoon of olive oil, stir well.
- 5
Step 5
Pour the chickpea and vegetable mixture over the chicken legs, season with salt and black pepper to taste. Cover the baking dish with foil to prevent the meat from drying out.
Bake in a preheated 200°C oven until the chicken is cooked through (approximately 40–50 minutes).
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