Pot-Roast Chicken with Cinnamon, Cardamon and Chickpeas

by Claire Thomson
Star 3.5
    10m prep time
    85m total time
    Easy level
    16 ingredients

Cinnamon, allspice and cardamom, together with the lemon and bay, give a gorgeous aroma to this pot-roast chicken. I’m a fan of adding thin slices of lemon to so many of the different dishes that I cook, braised, roasted or raw – I enjoy the intense lemony taste and also the texture the lemon brings. In this recipe especially, the chickpeas benefit from warming through in the spiced chicken cooking juices. I’ve suggested soft herbs to garnish, so you could use any or all of the following: parsley, dill, coriander, oregano, marjoram, mint or chives, though no one’s going to mind if you end up using basil either, it’s a bit more of a stretch with the Baharat spice blend, but more than fine.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Rub the chicken with a little olive oil, salt, some pepper and the baharat (if using) and place in a casserole or ovenproof dish on top of the onions. Pour over the remaining olive oil and half the chicken stock. Bake for 20–30 minutes until beginning to colour.

Step 2

Remove the chicken from the dish and set aside on a plate.

Step 3

Stir in the sliced garlic, bay leaves, lemon slices and whole and ground spices, then add the tomatoes, chickpeas and the remaining chicken stock. Season to taste with salt and pepper.

Step 4

Make a well in the middle of the chickpea mixture and place the chicken in it. Cover with the lid or foil and return to the oven. Cook for 30–45 minutes until the chicken is cooked and the sauce is rich and thick.

Step 5

Stir the juice of the remaining lemon half, half the dill or parsley and salt and pepper to taste into the chickpea mixture. Allow to rest for 10 minutes. Carve or joint the chicken and serve on top of the chickpeas, topped with the remaining herbs.
  • Ingredients
  • Based on 4 servings
  • 1.6kg Whole Chicken 1 x Sainsbury's 1.6kg British Fresh Medium Whole Chicken
  • 0.5tsp Baharat 1 x Sainsbury's Baharat, Inspired to Cook 36g
  • 2 Onions, thinly sliced 2 x Sainsbury's Onions Loose
  • 3tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 4 Bay Leaves 1 x Sainsbury's Bay Leaves 3g
  • 2 Cinnamon Sticks 1 x Sainsbury's Cinnamon Sticks 13g
  • 600ml Chicken Stock, hot 1 x Knorr Stock Pot Chicken 4x28g
  • 4 Garlic Cloves, thinly sliced 1 x Sainsbury's Large Garlic
  • 0.5 Lemon, unwaxed, 0.5 thinly sliced 1 x Sainsbury's Lemons
  • 0.25 tsp Allspice 1 x Sainsbury's Ground Allspice 40g
  • 6 Green Cardamom Pods, lightly crushed 1 x Natco Green Cardamoms 50g
  • 200g Canned Chopped Tomatoes, or fresh 1 x Sainsbury's Chopped Tomatoes Can 400g
  • 250g Cooked Chickpeas, drained 1 x Napolina Chick Peas 400g (240g*)
  • 30g Soft Herbs, such as parsley or dill 1 x Sainsbury's Bunched Dill 20g
  • Malson Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • Freshly Ground Black Pepper to taste,, to taste 1 x Tellicherry Pepper Grinder 45g
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