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 AND CHICKPEA STEW WITH ROASTED RED PEPPERS
This quick, one pot stew gets big flavor in a short amount of time from cumin, lemon juice, and shallots. The flavor only improves with time, so make a big batch and enjoy it all week. To adjust the servings in this recipe, click on the number next to servings.
Provided by Jess Smith via Inquiring Chef
Categories Main
Time 30m
Number Of Ingredients 19
Steps:
- Season chicken thighs on both sides with some salt and black pepper. Set aside.
- Heat a Dutch oven or large pot over medium heat. Add 2 Tablespoons olive oil. When oil begins to shimmer, add chicken to oil and sear on both sides until golden brown, 8 to 10 minutes total. Transfer chicken to a plate.
- To heated pot add remaining 2 Tablespoons olive oil and then shallots. Cook shallots until tender and fragrant, 2 to 3 minutes.
- Add tomato paste, cumin, paprika, red pepper flakes, and cinnamon. Stir until combined and smooth, about 1 minute more.
- Add chicken back to pan (along with any accumulated juices) and then diced tomatoes (including liquid), chicken stock, and bay leaves. Scrape up any browned bits on the bottom of the pan.
- Bring stew to a boil. Reduce to a low simmer. Simmer, uncovered, stirring occasionally until chicken is cooked through and tender, about 20 minutes. (Reduce the temperature as needed to maintain a low simmer; if it boils too vigorously, the chicken may turn tough.)
- Transfer chicken to a cutting board and shred or chop.
- Return shredded chicken to pot with chickpeas and red peppers. Simmer everything together for another 5 minutes to heat the chickpeas and let the flavors come together.
- Stir in lemon juice. Taste stew and season with some salt and pepper, if needed.
- Discard bay leaves.
- Serve stew over toasted bread, cooked rice, or couscous with parsley and yogurt on top and extra lemon wedges for squeezing over top.
Nutrition Facts : Calories 196 kcal, Carbohydrate 9 g, Protein 25 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 110 mg, Sodium 542 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
SPICED CHICKPEA AND ZUCCHINI SAUTE
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
- Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
- Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.
Nutrition Facts : Calories 271 g, Fat 10 g, Protein 10 g
CHICKEN STEW WITH ZUCCHINI AND CHICKPEAS
This is an easy Spanish stew that has so much flavor. I love to eat this plain, in a bowl, but my DH likes it over rice. The Goya seasoning packet makes this dish. Use 1 packet. If you use the one that is labeled MILD, it is not very spicy at all. You can find it in most supermarkets in my area, in the latino food products section. You may have to go to a latino market to get it, but you will be GLAD you did. It can be used in so many dishes and enhances flavor so much. You add it in addition to any other seasonings you use in a dish. It is great in Tortilla soup. If you can't find it, try Goya's website. To start, I put 2 annatto seeds in the olive oil to give it flavor and color, over med heat for about 2 minutes, remove the seeds and continue with the onions. You can omit this step - it doesn't change the taste much.
Provided by Pesto lover
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Use large chicken fryer pan or dutch oven. Put sliced onions in olive oil to saute for about 8 minutes, until translucent and just beginning to brown a little. Add garlic and cook for 1 minute, stirring. Add chicken and keep stirring until it changes color and looks a little cooked on the outside. Put everything else in the pot, stir, cover and simmer for 30-40 minutes. It's ready when the zucchini is cooked through.
Nutrition Facts : Calories 407.8, Fat 19.5, SaturatedFat 4.7, Cholesterol 92.5, Sodium 749.4, Carbohydrate 31.7, Fiber 7.1, Sugar 9.1, Protein 27.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love