1-2 Kg of chicken thighs (or other chicken pieces)
1 Lemon (zest and juice)
5 tsp Garlic granules (fresh is best but it was winter when this recipe was created)
1 cup Natural yoghurt
2 capsicums (varied coloured is nice)
1 punnet of mini tomato medley (cherry tomatoes)
1 Can of chickpeas
Salt and pepper to taste
1 handful (one size suits all) of chopped fresh parsley
1 sprig of rosemary (skip if only dry available)
1 sprig of thyme (skip if only dry available)
In a bowl (or receptacle that can fit in your fridge and will hold the chicken and marinate) add yoghurt, garlic, herbs taken from the stem and parsley shopped. Add salt and pepper to your taste. The zest and juice of the lemon. Add chicken to the bowls and make sure it gets well and truly coated. Cover and place in the fridge for at least 1 hour.
Take chicken and put it in an oven proof dish. drizzle with a little oil and place in a moderate oven for 45-60 mins. After the first 30 mins add in the sliced capsicum, drained and washed can of chickpeas and punnet of mini tomato medley.
Cook for a further 15-30 mins keeping your eye on it as the moisture level will vary the chicken may cook quicker than expected.
Serve hot with rice or cous cous
SEARCH OUR RECIPES
[searchandfilter fields=”search,category,post_tag” types=”,checkbox,checkbox” post_types=”post”]