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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)

2127kJ

Energy (kcal)

508kcal

Carbohydrate incl. fibre (g)

33.3g

Carbohydrate excl. fibre (g)

30.6g

Sugar (g)

3.9g

Fibre (g)

2.8g

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)

297IU

Vitamin C (mg)

8.9mg

Calcium (mg)

43mg

Iron (mg)

1.92mg

Potassium (mg)

478mg

Total

162.3g

12763kJ

3048kcal

200.0g

183.5g

23.4g

16.5g

174.4g

43.2g

115.5g

81.2g

34.3g

0.5g

805mg

926mg

2.30g

1782IU

53.4mg

257mg

11.52mg

2866mg

  • 30 ml olive oil
  • Robertsons Atlantic sea salt, to season
  • 1 ml Robertsons black pepper, 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