0 added
Item price
£2.32 each est.Price per unit
£7.25/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Skin the chicken pieces, then place, bone-side upwards, in a large ovenproof baking dish or roasting tin. Drain the peppers, reserving the brine in the jar. Slice each pepper into 4 strips, lengthways, removing any stems and seeds, and layer between the chicken.
Spread the shawarma marinade over the chicken and scatter the garlic over. Pour the reserved pepper brine into the empty schwarma jar until it is half full, topping up with water if needed. Pop the lid on and shake, then pour over the chicken. Drizzle over the oil and bake for 20 minutes on the top shelf.
Meanwhile, discard the darkest green outer leaves of the cabbage and slice the rest into 8 wedges. Arrange on their sides in another roasting tin large enough to hold them.
Whisk the miso into the melted butter, add 2 tbsp oil and pour over the cabbage. When the 20 minutes are up on the chicken, add the chickpeas, flip the thighs over, then season. Bake for 20-25 minutes more (with the cabbage on the shelf below) until the chicken is golden, with no pink meat and juices that run clear, and the cabbage is golden and tender.
Serve the chicken, scattered with chopped mint and coriander, and the cabbage and rice on the side.
Any leftover miso would be great to add to vegetable soups for umami oomph.
Typical values per serving when made using specific products in recipe
Energy | 3,294kJ/ 792kcals |
---|---|
Fat | 51g |
Saturated Fat | 15g |
Carbohydrates | 27g |
Sugars | 11g |
Fibre | 12g |
Protein | 49g |
Salt | 3.4g |
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