Baked balsamic chicken with chickpea stew

I found a simple recipe for baked balsamic vinegar chicken last week, and mentally bookmarked it.  I paired it with a delicious chickpea stew and I must credit my lovely friend Anna at Wholefood Harmony for the recipe. 

The chicken dish itself is an easy one-baking tray dish.  It took me barely 5 minutes to prepare the ingredients and the chicken was baking in the oven soon after.  Here are the recipes, modified slightly.  You might want to cook the chickpea stew first (scroll down for recipe).

Baked balsamic chicken  (serves 2)

Ingredients:

  • 4 skinless chicken thighs on the bone
  • 1 medium sweet potato, peeled and quartered
  • 1 red onion, quartered
  • 2 cloves of garlic, sliced
  • 2 sprigs of thyme
  • 1/4 cup balsamic vinegar
  • 1 1/2 tbsp olive oil
  • 1 tsp brown sugar
  • salt and pepper to taste

Method

  1. Pre-heat the oven at 185 degrees celsius
  2. Arrange the chicken, potatoes, onions, garlic and thyme sprigs in a baking tray
  3. Mix the balsamic vinegar, olive oil and sugar in a cup and stir until the sugar dissolves
  4. Pour the balsamic mixture over the chicken, season with salt and pepper and use a spoon to combine the chicken and the vegetables with the sauce
  5. Bake in the oven for 20 minutes, remove tray from the oven and give the chicken and vegetables a turn and mix well with the balsamic vinegar reduction
  6. Cook for a further 20 minutes.  Switch off the oven and leave the chicken to rest for 5 minutes in the sauce before serving

Chickpea stew

Ingredients:

  • 1 cup of dried chickpeas, soaked overnight
  • 1 tsp sea vegetable (kombu/wakame)
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 2 cloves of garlic, sliced
  • 1 celery stalk, sliced
  • 1 medium carrot, diced
  • 1 handful of cherry tomatoes, halved
  • 1 tsp dried oregano
  • 1 tsp fresh tarragon, chopped
  • 2 tbsp tamari
  • a pinch of sea salt

Method

  1. Drain soaked chickpeas and rinse under cold water
  2. Place the chickpeas in a pot cover with 2 cm water and sea vegetables
  3. Leave to cook for 1 hour over medium heat (or use a pressure cooker which should take about 40 minutes)
  4. When the chickpeas have been cooking for 50  minutes,  heat oil in a separate pan
  5. Cook the onions with a pinch of salt for 5 minutes
  6. Fry the garlic for 30 seconds and add in the celery and carrots
  7. Pour a ladle of cooking liquid from the chickpeas into the celery and carrot mix
  8. Leave the celery/carrots to cook for 10 minutes and then add in the chickpeas (minus cooking liquid)
  9. Add the herbs, tomatoes, tamari and leave to cook for 5 minutes before serving

 

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