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Herb-salted chicken and chickpea casserole

Herb-salted chicken and chickpea casserole
4.4 14 rating
Prep. 40 min
Total 1 h 10 min
6 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portions

Sodium 1766.5 mg
Protein 38 g
Calories 1810.5 kJ / 431 kcal
Fat 22.8 g
Fibre 6.4 g
Saturated Fat 5.6 g
Carbohydrates 15.3 g

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