Ingredients
- 2 Tablespoons LFGF All-purpose wholemeal flour
- 12 Drumettes
- 1/4 Cup oil
- 400g can Chickpeas (drained)
- 1 finely chopped onion
- 2 x 400g cans Diced Tomatoes
- 1 Chicken stock cube (Gluten free)
- 1/2 Cup water
- 1/2 Teaspoon sugar
- 75g Feta cheese, crumbled (Leave out if you are dairy free)
- 1/3 Cup fresh flat-leaf parsley chopped
Method
- Preheat oven to 180℃.
- Place flour on a plate. or in a bag to coat chicken
- Season with salt and pepper, add chicken., turn to coat.
- Heat 2 tablespoon oil in a large frying pan over medium-high heat.
- Cook chicken, turning occasionally, for 5 to 6 minutes or until golden.
- Transfer to a shallow 8 cup capacity baking dish.
- Heat remaining oil in frying pan over medium-high heat.
- Add garlic and onion.
- Cook for 5 min.
- Add tomato, stock and sugar, season with pepper.
- Reduce heat to medium.
- Simmer, stirring occasionally, for 10 minutes or until thickened slightly.
- Pour sauce over chicken. Stir to coat. Cover with foil/lid.
- Bake for 30 minutes. Remove foil/lid.
- Sprinkle with feta/( optional)
- Bake uncovered, for 10 minutes or until feta has melted and chicken has cooked through.
- Sprinkle with parsley.
