Ingredients
-
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
Method
-
Pre-heat oven at 180°C. Heat oil in a large pan and sauté the chicken legs for 3-4 minutes until golden.
-
Add the onions, garlic and mushrooms and cook for a further 2 minutes, then transfer to a large roasting dish.
-
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.
-
Cook in the oven for 45 minutes until the chicken is golden and the liquid has reduced and is bubbling.
-
Garnish with coriander and serve with steamed Bok Choy.
To serve
Coriander and steamed Bok Choy
Serves 4
