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Chicken, Chickpea and Cranberry Bake

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

27.0g

Energy (kJ)

2126kJ

Energy (kcal)

508kcal

Carbohydrate incl. fibre (g)

33.2g

Carbohydrate excl. fibre (g)

30.5g

Sugar (g)

3.9g

Fibre (g)

2.7g

Fat (g)

29.1g

Saturated fat (g)

7.2g

Unsaturated fat (g)

19.3g

Monounsaturated fat (g)

13.5g

Polyunsaturated fat (g)

5.7g

Trans fat (g)

0.1g

Cholesterol (mg)

134mg

Sodium (mg)

154mg

Salt (g)

0.38g

Vitamin A (IU)

296IU

Vitamin C (mg)

8.9mg

Calcium (mg)

42mg

Iron (mg)

1.91mg

Potassium (mg)

476mg

Total

162.2g

12755kJ

3046kcal

199.5g

183.1g

23.4g

16.3g

174.3g

43.2g

115.5g

81.2g

34.3g

0.5g

805mg

926mg

2.30g

1777IU

53.4mg

253mg

11.45mg

2856mg

  • 30 ml olive oil
  • Robertsons Atlantic sea salt, to season
  • Robertsons ground black peppercorns, to taste
  • 8 chicken pieces (thighs and drumsticks)
  • 3 onions, sliced
  • 4 cloves garlic, thinly sliced
  • 4 sprigs thyme
  • 40 ml balsamic vinegar
  • 1 x 50 g sachet Knorr Tasty chicken and Onion with Robertsons Rosemary Soup
  • 2 x 400 g tin chickpeas, drained
  • 70 g cranberries
  • 10 g parsley, roughly chopped
  • 1 cup brown long grain rice, cooked to package instruction