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This recipe was uploaded by freshherbs
Heat the oil in a large flameproof casserole dish over a medium to high heat. Season the chicken pieces with salt and pepper and brown on both sides. Remove from the pot and set aside.
Dollop the butter and onions into the pot and sauté for 5 minutes, stirring frequently until soft. Sprinkle in all the spices, the ginger, garlic, a little salt, and a really good grind of pepper. Stir through and gently fry for a further 1 min, before adding the chickpeas and stock, and returning the chicken to the pot. Pop into the oven for an hour.
Meanwhile bring a pot of salted water to the boil, add the bellaverde® broccoli and simmer for 4 minutes, drain and set aside. Remove the pot of chicken from the oven and stir in the lemon zest and the cooked bellaverde® broccoli and heat through. Season to taste and serve with basmati rice and a dollop of yoghurt on the side.