Jamie Oliver 5 Ingredients Chickpea Chicken is made with chickpeas, fennel seeds, whole chicken, mixed-colour tomatoes, and mixed salad leaves. This tasty Chickpea Chicken recipe creates a delicious dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
This Chickpea Chicken Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 3 x 400g (14 oz) tins of chickpeas, drained
- 1 tablespoon fennel seeds
- 1 x 1.5 kg (3.3 lb) whole chicken
- 500g (1 lb) mixed-colour tomatoes, finely chopped
- 180g (6 oz) mixed salad leaves
How To Make Chickpea Chicken:
- Prepare the chickpeas: Preheat the oven to 180°C (350°F). Drain the chickpeas well, then pulse them in a food processor with a pinch of salt and pepper, leaving some texture. Spread half the mixture in the center of a lined baking tray and shape the rest into small golf-ball-sized portions around the edges of the tray.
- Season the chicken: Bash the fennel seeds with salt and pepper in a pestle and mortar. Mix with 1 tablespoon each of olive oil and red wine vinegar. Cut down the back of the chicken to flatten it, then rub the marinade all over.
- Roast the chicken and chickpeas: Place the chicken directly on the oven bars above the tray of chickpeas. Roast for 1 hour, turning the tray halfway through for crispy and tender chickpeas.
- Prepare the salad: Toss the chopped tomatoes with the mixed salad leaves, and 1 tablespoon of extra virgin olive oil, and season well.
- Serve: Portion the chicken and serve it with the crispy chickpeas and fresh salad for a balanced and tasty meal.
Recipe Tips
- Drain chickpeas well: Make sure to drain the chickpeas fully so they don’t end up too wet, which helps make the mixture crispy and soft.
- Don’t blend too much: Leave some chunky bits in the chickpeas for a good mix of textures after baking.
- Flatten the chicken: Cutting the chicken down the back helps it cook evenly and quicker.
- Turn chickpeas halfway: Turning the chickpeas halfway through cooking makes sure they cook evenly.
- Season salad at the last minute: Add oil and seasonings to the salad just before serving to keep it fresh and crunchy.
How To Store & Reheat Leftovers
Storing in the Fridge: Once the chicken and chickpeas have cooled completely, store them in an airtight container in the fridge for up to 3 days. Keep the salad separate to maintain its freshness.
Freezing: You can freeze the cooked chicken and chickpeas for up to 3 months. Make sure they are stored in freezer-safe containers or tightly wrapped in plastic wrap. Thaw overnight in the fridge before reheating.
Reheating: Reheat the chicken and chickpeas in the oven at 180°C (350°F) for about 15-20 minutes, or until fully heated through.
Nutrition Facts
- Calories: 628 kcal
- Fat: 25.1 g
- Saturated Fat: 5.7 g
- Protein: 70.1 g
- Carbohydrates: 31.1 g
- Sugars: 4.6 g
- Salt: 1 g
- Fibre: 10.5 g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Couscous & Chicken Bake
- 5 Ingredients Za’atar Chicken
- 5 Ingredients Chicken & Merguez Stew
- 5 Ingredients Lemon-tzatziki Chicken
Jamie Oliver 5 Ingredients Chickpea Chicken
Description
Jamie Oliver 5 Ingredients Chickpea Chicken is made with chickpeas, fennel seeds, whole chicken, mixed-colour tomatoes, and mixed salad leaves. This tasty Chickpea Chicken recipe creates a delicious dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the chickpeas: Preheat the oven to 180°C (350°F). Drain the chickpeas well, then pulse them in a food processor with a pinch of salt and pepper, leaving some texture. Spread half the mixture in the center of a lined baking tray and shape the rest into small golf-ball-sized portions around the edges of the tray.
- Season the chicken: Bash the fennel seeds with salt and pepper in a pestle and mortar. Mix with 1 tablespoon each of olive oil and red wine vinegar. Cut down the back of the chicken to flatten it, then rub the marinade all over.
- Roast the chicken and chickpeas: Place the chicken directly on the oven bars above the tray of chickpeas. Roast for 1 hour, turning the tray halfway through for crispy and tender chickpeas.
- Prepare the salad: Toss the chopped tomatoes with the mixed salad leaves, and 1 tablespoon of extra virgin olive oil, and season well.
- Serve: Portion the chicken and serve it with the crispy chickpeas and fresh salad for a balanced and tasty meal.
Notes
- Drain chickpeas well: Make sure to drain the chickpeas fully so they don’t end up too wet, which helps make the mixture crispy and soft.
- Don’t blend too much: Leave some chunky bits in the chickpeas for a good mix of textures after baking.
- Flatten the chicken: Cutting the chicken down the back helps it cook evenly and quicker.
- Turn chickpeas halfway: Turning the chickpeas halfway through cooking makes sure they cook evenly.
- Season salad at the last minute: Add oil and seasonings to the salad just before serving to keep it fresh and crunchy.