Middle Eastern Baked Chicken ft. Cosmic Cookware
I just loooove moroccan flavours and this middle eastern
baked chicken definitely quenches this craving!
This recipe is super easy and a quick one to prepare for the fam, initially we brown the chicken and then bake it in the delicious middle eastern inspired flavours.
This recipe is in collaboration with Cosmic Cookware
featuring their stunning Cosmo Pan in cream.
Their cookware has a non toxic coating, which as you know is very important here at Natural Spoonfuls. It’s imperative to not only be mindful of what you’re eating but also what you’re cooking it in!
This is why I am loving this non toxic, Swiss certified pan. The pans are non stick which is very impressive being non toxic. This makes clean up super simple.
I love the versatility of their cookware, in particular being stovetop and oven safe. As you will see below this recipe uses both.
Let’s jump into it.
First step is to make the chicken golden on each side, this works great whilst softening the onion and garlic. I am so impressed how quickly the cosmo pan browns the chicken with its two-coat System that distributes heat slowly and evenly.
Next step is to add the our veg, in this case zucchini, capsicum and we have also added some chickpeas for additional protein and middle eastern vibes!
Time for the sauce, now we add the flavour! And bake, I love being able to put a pan straight from the stovetop into the oven, so handy.
And voila!
Serve topped with some quinoa and some beautifully fragrant
fresh mint leaves. Now for a very simple and quick clean up in the cosmo pan.
Servings: 2
Ingredients
2 tsp Extra Virgin Olive Oil
1 Onion, diced
1 Garlic Clove, minced
2 Free-Range Chicken Maryland’s (or legs/4 drumsticks)
1/3 cup Chickpeas
1 Red Capsicum, diced
1 Zucchini, sliced
Sauce
1 cup Passata
½ cup Vegetable Stock (or Bone Broth)
1 tsp Salt
1 tsp Coriander
½ tsp Turmeric
¼ tsp Cinnamon
¼ tsp Pepper
To Serve
1 cup Cooked Quinoa
Fresh Mint Leaves
Method
1. Preheat the oven to 180 degrees.
2. Heat oil in pan and add onion, garlic and chicken, cook until chicken has browned on each side.
3. Meanwhile, combine all sauce ingredients.
4. Add sauce, chickpeas, red capsicum and zucchini to pan, cook for a further 3 minutes.
5. Place pan in oven and bake for 25 minutes.
6. Serve on top of a bed of quinoa and garnish with fresh mint leaves.
Cooking this recipe in this pan was seriously dreamy… non stick, easy clean up, what more could you ask for?
Check out Cosmic Cookware’s beautiful range and get your own Cosmic Cookware pan here.