Ed’s skillet bake may be easy to make, but don’t let that fool you; filled with chicken, chick peas, loads of vegetables and even a few herbs, this family dinner is packed full of flavour and protein!
Ingredients
Method
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.
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