Meat casserole with tomato and chickpea
Ingredients for 6 servings:
Casserole
- Chicken 6 quarters (each approx. 130-200 g)
- Tomato puree 300 ml
- Red wine 170 ml
- Anchovies 4 fillets + 1 tablespoon of brine
- Chickpeas 300 g (soak overnight)
- Garlic 6 cloves
- Bay leaves 3 pcs.
- Allspice 3 pcs.
- Chicken marinade:
- Red paprika powder 1 teaspoon
- Dried oregano 2 teaspoons
- Lemon zest from 1 pc.
- Garlic 6 cloves (chopped)
- Olive oil 3 tablespoons
- Salt 1 teaspoon
- Pepper ¼ teaspoon
Baked fondant potatoes
- Potatoes 480 g / 6 pcs.
- Olive oil 6 tablespoons
- Salt pinch
- Pepper pinch
- Rosemary 1 sprig
- Garlic 2 pcs.
Baked tomatoes
- Raspberry cherry tomatoes 600 g / 6 stalks
- Olive oil 3 tablespoons
- Salt pinch
- Pepper pinch
Preparation:
Casserole
- Mix the marinade ingredients and coat the chicken with it.
- Heat a large frying pan or casserole dish and fry the chicken thighs for about 3 minutes on each side – skin side down first. Add tomato sauce, red wine, and chopped anchovies with their brine to the pot with the meat. Bring to a boil and cook for 2-3 minutes.
- Add drained chickpeas, garlic, allspice and bay leaves. Mix gently, cover, place in the oven on a deep baking tray and bake according to the instructions shown on the display.
Baked fondant potatoes
- Cut the potatoes into equal fondant shapes using an aluminium mould.
- Line the bottom of a flat ovenproof dish or the lid with parchment paper and drizzle with olive oil. Add the potatoes, drizzle them lightly with olive oil, add chopped rosemary, garlic flakes, salt and pepper.
- Put it in the oven on a flat baking tray and bake according to the instructions shown on the display.
Baked tomatoes
- Sprinkle a flat ovenproof dish or a dish lid lightly with olive oil. Arrange the tomatoes in clusters, drizzle with olive oil, season with salt and pepper.
- Put it in the oven on a rack and bake according to the instructions shown on the display.
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