Ingredients
1 tablespoon oil
2 brown onions, sliced
1x 400g can chickpeas, drained
½ cup raisins
1 cup chicken stock or water
Directions
Preheat the oven to 180°C and grease a large baking dish.
Heat a medium frypan on high heat and add the oil and onions. Cook, stirring occasionally, for 5 minutes or until softened.
Transfer the onions to the baking dish. Add the chickpeas, raisins, chicken stock, and half of the Beerenberg African Spice Taka Tala Sauce & Marinade. Stir to combine. Place the chicken on top of the onion mixture and rub with the remaining Beerenberg Taka Tala Sauce & Marinade and a big pinch of salt.
Bake for 35 - 45 minutes or until golden brown and cooked through.
