Herb-salted chicken and chickpea casserole

Herb-salted chicken and chickpea casserole

4.4 14 évaluations

Préparation 40min

Total 1h 10min

6 portions

Ingrédients

Crumb

manchego cheese cut into pieces (3 cm)
40 g
sourdough bread day old
80 g
hazelnuts, without skin roasted
60 g

Herb salt

fresh thyme leaves only
10 sprigs
fresh oregano leaves only
3 sprigs
flaked salt
3 tsp
garlic clove
1

Casserole

garlic clove
1
olive oil plus 1 tbsp extra for frying
30 g
bacon cut into pieces (1 cm)
120 g
dried bay leaves
2
red capsicum deseeded and cut into strips
200 g
water
300 g
Chicken stock paste (see Tips)
½ tsp
sherry vinegar
20 g
chicken thigh fillet
6
canned chickpeas (approx. 250 g after draining)
400 g
fresh green beans trimmed
150 g

Niveau

facile

Infos nut. par 1 portions

Sodium 1766.5 mg

Protides 38 g

Calories 1810.5 kJ / 431 kcal

Lipides 22.8 g

Fibre 6.4 g

Graisses saturées 5.6 g

Glucides 15.3 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Entertaining with Dani Valent 95 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Mexican chicken soup

30min

Thai chilli chicken and basil

30min

Meatballs with tomato sauce

40min

Chorizo and bean winter warmer

1h 30min

Open fish burgers

1h

Mexican chicken stew

40min

Meatballs with Romesco sauce

1h 40min

Beef cobbler with polenta dumplings

1h 30min

Smoky chicken thighs

2h 10min

Chicken involtini with sun-dried tomato pesto

50min

Meatballs in red pepper sauce

30min

Beef ragu

1h 25min