1kg free-range chicken thighs, sliced
Freshly ground black pepper
½ cup extra virgin olive oil
6 eschalots, peeled and halved
6 cloves garlic, chopped
4 bay leaves
1 tsp toasted fennel seeds
4 carrots, peeled and chopped
2 red capsicums, diced
1 cup broccoli florets, chopped
400g can chickpeas, no added salt
1 cup chicken stock, no added salt
¼ cup dry-roasted almonds, chopped
1 bunch flat-leaf parsley, roughly chopped, to garnish
Preheat oven to 200°C fan-forced (220°C conventional). Season chicken with pepper, then drizzle with half of the oil. Fry in a large ovenproof pan on high heat for 3 minutes, until browned, then set aside. Add eschalot, garlic, bay leaves and fennel seeds and cook for 5 minutes. Set aside.
Pour remaining oil into same pan and cook carrot, capsicum and broccoli for 3 minutes, then set aside. Fry chickpeas for 3 minutes, pour in stock and simmer briefly.
Return all ingredients to pan, add chopped almonds, mix well, then bake for 20 minutes. Garnish with parsley to serve.