BOOKS AND SPOONS
  • Home
  • Books
  • Spoons
  • About
  • Contact
  • Home
  • Books
  • Spoons
  • About
  • Contact

Books & Spoons Recipe CHICKEN & CHICKPEA STEW 

11/3/2016

0 Comments

 
Picture

​When this is how it is looking like outside in the middle of the day, and no, this isn't a black and white picture, it is that grey in reality,
I want something hearty, warm, tasty, and delicious to eat. 

The other thing I would like to have, is some kind of app, that would make it able for you to get a sense of the aroma in the air while the food is cooking. It is so full of flavor, it's making me salivate. 
It might not look like much, just another stew, but the marinade for the chicken was amazingly good, and add the tomatoes, onions, and all the goodness together was just lovely. 

Picture
The chickpeas could be substituted for lentils, if you so prefer. I use at times, it all comes to what I have at hand. 
This is also a stew, that the flavors just get deeper and more layered, if it has time to work its magic, so make enough for a great leftover dish for the next day!
I hope you enjoy it as much as I did! And don't worry, the spring and the sun will be here soon!
Till next time
~ Cheers! 

Picture
Picture
Picture
​CHICKEN & CHICKPEA STEW


1 Bulb        Chinese garlic, finely chopped
3/4 tsp       Salt, divided
1/4 cup      Lemon juice
1 tsp          Ground cumin
1 tsp          Ground paprika
1/2 tsp       Ground pepper
1 lb/0,5 kg Boneless, skinless chicken breasts, trimmed,            cut into pieces
1 TBSP     Extra-virgin olive oil
1               Large onion, chopped
14-oz        No-salt-added diced tomatoes
15-oz        Chickpeas, rinsed
Bushel of chopped flat-leaf parsley



1. Mash garlic and 1/2 teaspoon salt on together, with the back of a fork, until a paste forms.
2. Whisk in lemon juice, cumin, paprika and pepper. 
3. Add chicken pieces and stir to coat.
4. Heat oil in a large skillet over medium-high heat. 
5. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. 
6. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. 
7. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. 
8. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. 
9. Serve sprinkled with parsley.
0 Comments



Leave a Reply.

    Picture

    SOCIAL MEDIA

    Picture
    FACEBOOK
    Picture
    PINTEREST
    Picture
    ​TWITTER
    Picture
    BLOGLOVIN
    Picture
    INSTAGRAM

    Archives

    September 2019
    August 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    December 2018
    October 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014

Powered by Create your own unique website with customizable templates.