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🍽️ Orientalic Oven Chicken

734 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg chicken (ready for kitchen, 1 chicken)
• 2 tbsp olive oil
• 0.1 g saffron threads (1 packet)
• 2 tsp ground cumin
• 1 tsp Pul Biber
• 4 red onions
• 2 garlic cloves
• salt
• pepper
• 850 g pizza tomatoes (can, drained weight)
• 400 ml poultry broth
• 425 g chickpeas (can, drained weight)
• 35 g pistachios
• 3 stalks parsley

Instructions

1. 1. Rinse the chicken under cold running water.
2. 2. Pat the chicken dry thoroughly with kitchen paper.
3. 3. Separate both legs from the body.
4. 4. Cut each leg in half at the joint.
5. 5. Cut the breast piece away from the back.
6. 6. Separate both wings from the body.
7. 7. Cut the breast in half along the breastbone.
8. 8. Cut each breast half crosswise.
9. 9. Place all chicken pieces into a large bowl.
10. 10. Add one tablespoon of oil, saffron, cumin, and Pul Biber (hot pepper flakes).
11. 11. Mix everything well so the spices coat the pieces.
12. 12. Cover the bowl with cling film.
13. 13. Let the marinade sit in the refrigerator for one hour.
14. 14. Peel the onions.
15. 15. Dice the onions into pieces about one centimeter in size.
16. 16. Peel the garlic cloves.
17. 17. Finely chop the garlic.
18. 18. Heat the remaining oil in a large casserole dish.
19. 19. Season the marinated chicken pieces with salt and pepper.
20. 20. Fry the pieces on all sides until golden brown over medium heat.
21. 21. Remove the browned pieces from the casserole and set them aside.
22. 22. Add the diced onions to the casserole.
23. 23. Add the chopped garlic.
24. 24. Sauté the vegetables until translucent, stirring occasionally.
25. 25. Return the chicken pieces to the casserole.
26. 26. Add the pizza tomatoes (small, firm tomatoes).
27. 27. Add the broth.
28. 28. Bring the mixture to a boil.
29. 29. Preheat the oven to 180 degrees Celsius conventional heat.
30. 30. Place the covered casserole on the rack in the oven.
31. 31. Simmer the chicken for one hour.
32. 32. Rinse the chickpeas in a sieve under cold water.
33. 33. Add the chickpeas to the casserole twenty minutes before the end of the cooking time.
34. 34. Roughly chop the pistachios.
35. 35. Toast the pistachios in a pan without fat.
36. 36. Wash the parsley.
37. 37. Shake the parsley dry.
38. 38. Pluck the parsley leaves from the stems.
39. 39. Chop the parsley leaves.
40. 40. Remove the casserole from the oven.
41. 41. Season the sauce with salt and pepper to taste.
42. 42. Fold in the roasted pistachios and the chopped parsley.
43. 43. Serve the dish immediately.

Nutrition per serving

• kcal: 734
• Protein: 80 g · Fett/Fat: 37 g · Carbs: 18 g