RCI-MT.004.0236.001
Chicken with Chickpeas
Chicken with Chickpeas from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 4 tablespoons
- lbs. Chicken pieces3-5 unittrimmed of fat and cut into serving size pieces
- onions2 mediumchopped
- garlic4 clovescrushed
- a cup finely chopped fresh coriander leaves (cilantro)1 unit
- 1 can
- ˝ - 2 cups water (I added 2 Chicken bouillon cubes)1 unit
- 3 tablespoons
- ˝ teaspoon allspice1 unit
- a teaspoon chili powder1 unit
- 1 unit
Method
1
Heat butter in a large, heavy-bottomed pot over medium-high heat until it foams, then add chicken pieces and brown them on all sides, working in batches if necessary to avoid crowding the pan.
10 minutes
2
Remove the browned chicken from the pot and set aside on a clean plate.
3
In the same pot, add chopped onions and sauté until softened and lightly golden, approximately 4-5 minutes.
4
Add crushed garlic and stir constantly for about 1 minute until fragrant.
5
Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color.
6
Add allspice and chili powder, stirring well to coat the onion mixture evenly and release the spices' flavors.
7
Pour water (with dissolved chicken bouillon cubes) into the pot, scraping up any browned bits from the bottom with a wooden spoon to incorporate the pan's flavorful fond.
8
Return the browned chicken to the pot, bring to a simmer, then reduce heat to medium-low and cook covered for 15-20 minutes until the chicken is nearly cooked through.
9
Drain the canned chickpeas and add them to the pot, stirring gently to combine.
10
Continue simmering uncovered for 5-8 minutes until the chickpeas are heated through and the sauce has reduced slightly.
7 minutes
11
Stir in the fresh coriander leaves and season with salt and pepper to taste.
12
Transfer to a serving dish and serve hot with rice, bread, or other accompaniments.