Ingredients (serves 4)
- 2 tablespoons plain flour
- 8 chicken drumsticks
- 1/4 cup olive oil
- 300g can chickpeas, rinsed, drained
- 1 garlic clove, crushed
- 1 brown onion, finely chopped
- 2 x 400g cans diced tomatoes
- 1/2 cup chicken stock
- 1/2 teaspoon white sugar
- 75g feta cheese, crumbled
- 1/3 cup flat-leaf parsley leaves, chopped cooked couscous, to serve
Preheat oven to 180°C. Combine flour and salt and pepper on a plate. Lightly coat drumsticks in seasoned flour.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Cook the chicken, turning occasionally, for 5 to 6 minutes or until golden. Transfer to a shallow 8-cup capacity baking dish. Add chickpeas.
Heat remaining oil in a frying pan over medium-high heat. Add garlic and onion. Cook for 5 minutes. Add tomatoes, stock, sugar, salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes until thickened slightly.
Pour sauce over chicken, stirring to coat. Cover with foil and bake for 30 minutes. Remove foil and sprinkle with feta. Bake, uncovered, for 10 minutes or until feta has melted and chicken is cooked through. Sprinkle with parsley. Serve with couscous.