Chicken Stock Cubes

Asian Fusion Chicken Casserole

Serves 4

20 mins prep time

45 mins cook time

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Ingredients

2 tbsp Olive Oil

4 Chicken Legs

1 Onion, Peeled and Quartered

2 Garlic Cloves, Sliced

100g Chestnut Mushrooms, Halved

100g Shitake Mushrooms, Sliced

1 ltr Boiling Water

4 OXO Chicken Stock Cubes

1 tbsp Fresh Ginger, Grated

1 tbsp Red Chilli Paste

1 Can Chickpeas, Drained and Rinsed

1 Handful Fresh Coriander, Chopped

Step one

Preheat the oven to 170°C fan.

Step two

Heat oil in a large frying pan and sauté the chicken legs for 3-4 minutes until golden.

Step three

Add the onions, garlic and mushrooms and cook for a further 2 minutes, then transfer to a large casserole dish.

Step four

Deglaze the pan with boiling water and the OXO Chicken Stock Cubes.

Step five

Add ginger and chilli paste and simmer for 2-3 minutes. Stir in the chickpeas and add to the chicken.

Step six

Cook in the oven for 45 minutes until the chicken is golden and the liquid had reduced and is bubbling.

Step seven

Garnish with fresh coriander and serve.