Tagine-style sticky chicken
Prep 10 min
Total 30 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
562-mL can
chickpeas, drained and rinsed
1/2 cup
1/2 cup
1/2 cup
4
garlic cloves, minced
2 tsp
dried oregano leaves
1/2 cup
1/4 cup
8
skinless, boneless chicken thighs
1/4 cup
chopped parsley
Instructions
- Preheat oven to 375F.
- Stir chickpeas with prunes, couscous, olives, garlic and oregano in a 9 × 13-in. baking dish. Stir in wine, 1/4 cup water and 2 tbsp honey. Arrange chicken over chickpea mixture. Brush tops of chicken with remaining 2 tbsp honey.
- Bake in centre of oven until chicken is light golden and cooked through, about 30 min. Sprinkle with parsley just before serving.
Nutrition
Calories 511, Protein 31 g, Carbohydrates 74 g, Fat 10 g, Fibre 8 g, Sodium 682 mg.Wine Pairings
The Yarra Valley produces some interesting chardonnays, and this one balances the sweet prunes and tangy olives of the dish. It’s ripe but doesn’t succumb to the palate-tiring pitfalls of many chardonnays from hotter climates. Our pick: Little Yering Chardonnay, Australia, $11.
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