CHICKEN AND CHICKPEA STEW
Provided by Georgia Downward
Categories Soup/Stew Chicken Poultry Vegetable High Fiber Dinner Lunch Chickpea Zucchini Healthy Couscous Simmer Self Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.
CHICKEN STEW WITH TOMATOES, CHICKPEAS AND OLIVES
Found this in Organic Style magazine. I don't like olives so I'll omit them, but I'm posting the original recipe here. Its served with couscous.
Provided by jovigirl
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantrol until soft. Add chicken broth, chickpease, tomatoes, olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken, simmer 5 minutes longer. Remove from heat; stir in zest and 1 tbsp cilantro.
- Meanwhile, bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.
Nutrition Facts : Calories 834.4, Fat 23.4, SaturatedFat 6, Cholesterol 112.6, Sodium 1342.6, Carbohydrate 98.5, Fiber 10.7, Sugar 7, Protein 55.1
STEWED CHICKEN AND CHICKPEAS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the tomato sauce, 1 cup water, the chickpeas, bell pepper, apricots, garlic, garam masala, red pepper flakes and 1/2 teaspoon salt in a large skillet and bring to a simmer over medium-high heat. Nestle the chicken in the tomato-chickpea mixture; reduce the heat to maintain a gentle simmer and cook, uncovered, turning the chicken once, until cooked through, about 20 minutes.
- Divide the chicken and tomato-chickpea mixture among plates, top with the yogurt and sprinkle with parsley and garam masala to taste. Serve with the pita wedges.
Nutrition Facts : Calories 461 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 100 milligrams, Sodium 369 milligrams, Carbohydrate 55 grams, Fiber 10 grams, Protein 52 grams
CHICKEN CURRY WITH CHICK PEAS AND TOMATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook rice according to package directions.
- Meanwhile, using a fork, pull chicken meat from bone in shreds. Transfer chicken to a medium saucepan. Add chick peas, tomatoes, sour cream, curry powder, and cumin and mix well. Set pan over medium heat and bring to a simmer. Simmer 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve chicken curry over rice. Garnish with cilantro.
ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
EASY SPICED CHICKEN WITH POTATOES AND PEAS
Capture the flavors of Morocco in this simple, delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
- Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
- Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.
Nutrition Facts : Calories 417 g, Fat 18 g, Fiber 7 g, Protein 28 g
SKILLET CHICKEN WITH SUNDRIED TOMATO AND CHICKPEAS
You need two skillets for this chicken dinner recipe-one to cook the thighs and one to put on top as a weight, which helps the meat stay moist and the skin turn crispy. Store-bought sundried-tomato pesto flavors the chicken and makes a brothy sauce for the chickpeas, while thinly sliced fennel serves as a crisp, fresh counterpoint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper; toss with 2 tablespoons pesto. Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add chicken in a single layer, skin-sides down; cook 2 minutes. Reduce heat to medium. Top with a parchment round, then a skillet weighted with canned goods; press down firmly. Cook 5 minutes. Flip chicken; return parchment and weighted skillet to top. Cook until a thermometer inserted in thickest parts of chicken reads 165 degrees, 6 to 7 minutes. Transfer to a plate; cover.
- Transfer all but 2 tablespoons pan juices to a bowl. Add leeks to skillet over medium heat, season with salt, and cook until tender, 6 to 7 minutes. Stir in remaining 2 tablespoons pesto; cook 1 minute. Add chickpeas, 1 cup water, and reserved pan juices. Cook until slightly reduced, 6 to 8 minutes. Toss fennel with remaining 1 tablespoon oil; season with salt and pepper. Serve with chicken and chickpeas, garnished with fennel fronds.
CHICKEN, TOMATO AND SPINACH STEW WITH CHICKPEAS
I created this one afternoon when I wanted to make something hearty and flavorful for my Marine husband who had spent the week in the field. The flavor base comes from a sauce in Deborah Madison's Vegetarian Cooking for Everyone.
Provided by Bunkabihari
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken in large dutch oven or stock pot.
- Pour water into pot and add whole garlic cloves and quartered onion.
- Bring to a boil and cook chicken, covered, turning periodically,for about 15 minutes or until the meat is firm but juicy and has no pink in the middle.
- While the chicken is cooking combine all ingredients for stew base and whisk together until entirely incorporated. Set aside.
- While chicken is cooking par cook the pasta (about 7 minutes) and set aside.
- When the chicken is done turn off the heat and allow to cool, uncovered for about 10 minutes.
- Place a large bowl in the sink with a clean strainer over it. Pour the contents of the pot into the strainer. If you like, transfer the broth into a clean bowl and set aside. Allow the chicken to continue cooling until you can comfortably handle the pieces and then hand pull the breast and thighs.Set the meat aside.
- Place the dutch oven or stockpot on medium heat and add the reserved stew base, chickpeas and diced tomatoes. Cook for about 8 minutes or until the sauce has thickened a bit and the tomatoes have lost their raw taste.
- Add the par cooked pasta to this mixture and cook for about 2 minutes.
- . Add the reserved chicken and cook for another 2 minutes.
- Add the spinach leaves, cover and cook until just wilted. About 2 minutes.
- Adjust seasoning with salt and pepper to taste.
- Serve as is in deep bowls with shaved Parmesan or Asiago and a crisp salad.
Nutrition Facts : Calories 755.8, Fat 25.1, SaturatedFat 4.4, Cholesterol 215.5, Sodium 1341.4, Carbohydrate 59.2, Fiber 11, Sugar 5.5, Protein 73.1
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