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Chicken with Chickpeas
Chicken

Chicken with Chickpeas

Chicken pieces in an oil and turmeric marinade, browned in a heavy pot and cooked for about an hour with cooked chickpeas and garlic, and at the end with sugar until the chickpeas brown.

⏱ 1 hr 16 minMake ahead: 10 hr
🥩 Meat🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Marinate the pieces of the chicken in a mixture of the oil and turmeric.
    Bowl
  2. 2
    Soak the chickpeas in water overnight.
    Bowl
  3. 3
    Cook the chickpeas in water until tender.
    StoveCast-iron pot
  4. 4
    Preheat a heavy pot, place the pieces of the chicken in it and sear them on all sides until partly browned.
    StoveCast-iron pot
  5. 5
    Add the chickpeas and garlic cloves, add Water as needed and bring to a boil.
    Stove
  6. 6
    Lower the heat and keep cooking about an hour.
    Stove
  7. 7
    Add the sugar to the stew, and shake the pot now and then so the sugar reaches everything.
    Stove
  8. 8
    Salt as needed. When the chickpeas are browned and the chicken is tender enough, the cooking is done.
826calories
54 gprotein
41 gcarbs
44 gfat
● protein 28%● carbs 21%● fat 51%

Per serving (307 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Cast-iron pot · Also works: Pot (Holds less heat, burns on the bottom) · Glass / ovenproof baking dish (In the oven, covered with foil)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Cooking: about an hour

⇄ Alternative recipes

Meat in Yogurt Sauce · Vegetable stew · Seared meat stew (goulash) · Hamin (Cholent) · Corned Beef · Kidneys in White Wine · Pot Chicken with Vegetables and Olives

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