Asian Fusion Chicken Casserole


  • 2 Tbsp olive oil

  • 4 large chicken Maryland

  • legs or drumsticks

  • 1 onion, peeled and quartered

  • 2 cloves garlic, sliced

  • 10 button mushrooms, halved

  • 6 shitake mushrooms, chopped

  • 4 OXO Chicken Stock Cubes made up to 1 litre stock

  • 1 Tbsp fresh ginger, grated Sambal Oelek to taste

  • 1 can (410g) chickpeas, rinsed and drained


  1. Pre-heat oven at 180°C. Heat oil in a large pan and sauté the chicken legs for 3-4 minutes until golden.

  2. Add the onions, garlic and mushrooms and cook for a further 2 minutes, then transfer to a large roasting dish.

  3. Deglaze the pan with the OXO Chicken Stock. Add ginger and Sambal Oelek and simmer for 2-3 minutes. Stir in the chickpeas and add chicken.

  4. Cook in the oven for 45 minutes until the chicken is golden and the liquid has reduced and is bubbling.

  5. Garnish with coriander and serve with steamed Bok Choy.

To serve

Coriander and steamed Bok Choy

Serves 4