Paprika chicken with chickpeas and fennel

Serves 4

1 medium (380g) fennel bulb, trimmed and chopped
2 garlic cloves, crushed
400g tin chickpeas, rinsed and drained
1 tsp smoked paprika
Sea salt and cracked black pepper
250ml chicken stock
250ml single cream
4 x 220g chicken legs, skin on
1 tbsp extra virgin olive oil
Small handful oregano leaves
Store-bought dukkah, to serve

1 Preheat oven to 250C/Gas 9. Place the fennel, garlic, chickpeas, paprika, salt and pepper in a deep-sided roasting pan. Add the stock and cream and mix to combine. Brush the chicken with the oil and sprinkle with salt and pepper. Place on top of the fennel mixture.

2 Cook for 20 minutes or until the chicken is golden and cooked through. Sprinkle with the oregano and dukkah to serve.