CHICKEN CASSEROLE

CHICKEN CASSEROLE

Serves 6

3 Syns per serving

Half teaspoon smoked paprika
1 tsp. ground cumin
1 tsp. ground coriander
2kg skinless chicken pieces
50g butter - 18 Syns
2 large, mild onions, thinly sliced
1 litre hot chicken stock
Half tsp. dried thyme
800g chickpeas, drained and rinsed
225g long grain rice

Mix together the smoked paprika, cumin, coriander, salt and pepper. Toss the chicken pieces in this mixture.
Heat the butter in a large, flameproof casserole dish. Add the chicken pieces and cook until browned. Transfer to a plate.
Add the onions to the casserole dish and cook until soft. Return the chicken to the dish.
Pour enough stock over to cover the chicken and bring to the boil.
Add the thyme and cover and simmer for 30 minutes.
Stir in the chickpeas and coriander and simmer for 15 minutes more or until the chicken is tender.
Meanwhile, cook the rice.
To serve, drain and rinse the rice with boiling water. Put half the rice in a heated serving dish, put the chicken and onions on top and pour over as much sauce as desired. Top with the remaining rice.

If you have any saffron threads in the cupboard, add half a teaspoon to the stock, before pouring over the chicken.