CHICKEN AND CHICKPEA PATTIES
Quick and simple to make. A great way to add some variety to the childrens' diet. Great either with a salad, veges or made into a burger. This recipe is from Edgell's. To make this dish gluten free ensure your spices, chutney and curry powder are all labeled as gluten free. I found these to be crumbly so added an egg and flour for binding.
Provided by Jubes
Categories Chicken
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Using a food processor, finely chop the chickpeas. Combine with the chicken, chutney, spring onions, curry powder and seasoning of salt and pepper to taste.
- Shape into patties using a 1/3 cup measure.
- Place the patties on a lightly oiled barbecue plate and cook approx 4 minutes each side or until cooked.
- NOTE:You can cook these patties in your fry pan or grill them. Serve with veggies, salad or on a burger with some more chutney and chopped cucumber.
Nutrition Facts : Calories 153.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 59.5, Sodium 201.8, Carbohydrate 14.2, Fiber 2.5, Sugar 0.1, Protein 18.2
CHICKEN-CHICKPEA CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
- Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
- Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.
Nutrition Facts : Calories 376 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 742 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 24 grams
CHICKPEA AND CHICKEN CURRY
This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice.
Provided by Claudia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 27 g, Cholesterol 24.2 mg, Fat 5.6 g, Fiber 5.6 g, Protein 14.2 g, SaturatedFat 0.9 g, Sodium 1027.6 mg, Sugar 5.2 g
CHICKEN AND CHICKPEA BAKE
I made this for tonight. It was one of the recipe in the recipe book that I bought. Tasted good, I added some frozen beans and the book suggested to serve with couscous, but I didn't have one so I served with garlic and herb pasta. They were really yummy dinner and my sharemate liked them!
Provided by tomoko matsunaga
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Combine flour and salt and pepper on a plate.
- Lightly coat drumsticks in seasoning flour.
- Heat 2 tablespoons oil in a large frying pan over medium-high heat.
- Cook chicken, turning occasionally, for 5 to 6 minutes or until golden. Transfer to a shallow 8 cup capacity baking dish. Add chickpeas.
- Heat remaining oil in frying pan over medium-high-heat. Add garlic and onion.
- Cook for 5 minutes. Add tomatoes, stock, sugar and salt and pepper.
- Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes until thickened slightly.
- Pour sauce over chicken, stirring to coat. Cover with foil and bake for 30 minutes.
- Remove foil and sprinkle with feta. Bake, uncovered, for 10 minutes or until feta has melted and chicken is cooked though. Sprinkle with parsley. Serve with couscous or pasta.
Nutrition Facts : Calories 569.2, Fat 31.9, SaturatedFat 8.4, Cholesterol 135.8, Sodium 611.9, Carbohydrate 33, Fiber 6.4, Sugar 8.2, Protein 37.9
CHICKEN PATTIES
This recipe is a great way to use up leftover chicken. I've even used canned chicken, as long as it's drained well. I usually serve the patties with flavored rice, a vegetable and salad.-Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties. Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.
Nutrition Facts :
HOMEMADE GROUND CHICKEN-CHICKPEA BURGERS
This burger lends itself to lots of options and variety, all of which are delicious! Even my beef-loving husband loved it and ate every last bite. The best part is the complex texture, moistness, and unique (though not weird...) taste. We enjoyed them with some zucchini fries (fresh from our new backyard veggie garden). Optional: toast buns with a slice of your preferred cheese. Feel free to dress your burger to your liking; I chose Swiss cheese, ketchup, tomatoes, and spinach (my husband opted for American cheese, ketchup, and mustard). Make sure to test patties for doneness prior to consuming!
Provided by Maysie Megan Gres Cowell
Categories Main Dish Recipes Burger Recipes Chicken
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
- Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 228.8 calories, Carbohydrate 35.7 g, Cholesterol 21.7 mg, Fat 2.9 g, Fiber 6.2 g, Protein 18.2 g, SaturatedFat 0.4 g, Sodium 694.4 mg, Sugar 3.1 g
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