Herb-salted chicken and chickpea casserole

Herb-salted chicken and chickpea casserole

4.4 14 évaluations

Prép. 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

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Également présenté dans

Entertaining with Dani Valent 95 Recettes
Australie et Nouvelle-Zélande

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