This another easy one dish meal that takes little preparation, but has plenty of flavour and looks after itself until ready to serve. Warm crusty bread on the side to mop up the juices is a great side and will fill hollow legs.
Chicken, Bacon, Chickpea & Kale Bake
Chicken drumsticks can vary considerably in size – if large allow 1 per serve or if small 2 per serve same applies if using thighs, you are the best judge as to how much the people you are feeding will eat.
1 onion, sliced
2 rashers bacon, rind removed, meat chopped
1 small bunch kale, leaves and stalks separated, stalks chopped, leaves thickly shredded
2 garlic cloves, finely chopped
400g can chickpeas, drained and rinsed
400g can diced tomatoes
1 cup chicken stock
sea salt and freshly ground black pepper
chicken drumsticks or thighs
1 Preheat oven to 200°C.
2 Place onion, bacon, kale stalks and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 10-15 minutes or until onion is soft and
translucent, bacon cooked and kale stalks tender. Add garlic and cook, stirring, for 30-45 seconds or until fragrant.
3 Add chickpeas, kale leaves, tomatoes and stock to pan,
cover, bring to simmering and cook until kale starts to wilt. Season to taste with a good grind of salt and black pepper.
4 Place chicken in a baking dish, pour over tomato mixture, place dish in oven and cook for 30 minutes. Increase oven
temperature to 220°C and cook for 15 minutes or until chicken is cooked and starts to brown.
Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, garlic, kale: Krismaw Gardens – Hastings; Olive oil: The
Village Press – Hastings; Store Cupboard Ingredients: tomatoes, chickpeas, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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