18 | 10 | 2019

Baked chicken, chickpeas & feta

Today I won’t be showcasing a fabulous overseas destination or an amazing restaurant you simply must eat at. Today, momentarily, I’m taking things seriously, to point out the fact that just over 11% of Australians live below the poverty line. It’s like taking half of Sydney’s population and denying them the basics of transportation, healthy food, education and affordable housing. It’s all around us.

The Potluck Club is a collection of 35 affordable and easy-to-make recipes in an e-cookbook. All recipes come from 24 bloggers and the proceeds from this issue of The Potluck Club go directly to Foodbank Australia via the $35 Food Challenge. Foodbank is the country’s largest food relief organisation, a big hearted group of people that redistributes excess food to the 11% of our population that needs it.

What’s in the cookbook? Think a bunch of sharing dishes to start like Mexican baked eggs, Southern style hushpuppies and sticky pork ribs. More substantial dishes like slow-cooked pork belly, fish & eggplant curry and pea & pesto soup. Of course there are desserts! How about fig & chocolate tart, white chocolate cupcakes or white trash tiramisu? And remember, these are all easy and affordable recipes that don’t take a great deal of work.

I’ve provided two recipes for the e-cookbook, one of which you can see below. You can download the cookbook yourself by clicking on here. For the same price of two coffees you get 35 delicious recipes and at the same time make a small difference to the lives of people that may not be as lucky as you or I.

baked chicken, chickpeas & feta

serves 6

  • 1 tbsp oil
  • 700 g chicken thigh fillets, halved
  • 1 onion, chopped
  • 1 clove garlic, finely grated
  • 420 g tin chickpeas, drained
  • 2 sprigs thyme, or ½ tsp dried
  • ½ cup red wine (or white)
  • 400 g tin diced tomatoes
  • ½ cup chicken stock
  • Patagonland salt + pepper
  • 100 g fetta
  • ½ tsp smoked paprika

Preheat oven to 200°C.

Heat the oil in a large frying pan over medium-high, add the chicken and brown on both sides. Place the chicken in a 25 cm baking dish. Reduce the heat to medium and sauté the onion and garlic until soft. Add the chickpeas and thyme and sauté for 2 minutes, add the wine and simmer for 5 minutes before adding the tomatoes, stock and seasoning. Allow to simmer for 10 minutes before pouring it over the chicken, mixing it gently through each piece of chicken.

Crumble over the fetta cheese and finally sprinkle over the paprika. Bake for 1 hour and serve hot with a salad and crusty bread.