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Chicken with chickpeas in tomato sauce

Chicken with chickpeas

Chicken with chickpeas

By January 11, 2015

Chicken with chickpeas in tomato sauce is just amazing! The chicken is cooked with sauce in a pot, absorbing flavors and then turn the chicken into stir-fried and juicy strips in sauce with a little lemon juice….Super-Delicious!

  • Prep Time : 5 minutes
  • Cook Time : 45 minutes
  • Allergens :

Ingredients

Instructions

  • Divide the chicken into thighs and drumsticks and remove the skin.
  • Chop the red pepper and place in a bowl.
  • Heat in a large & shallow pan, 2 tablespoons of olive oil.
  • When oil is hot put in the chicken and season with salt.
  • Fry for 8 minutes on all sides until nicely browned and then move onto a plate.
  • Lower the heat and add the crushed garlic, cumin, tomato paste, chili and chips.
  • Stir for a minute or two until everything is united.
  • Return the chicken to the pot, add the bay leaves and chicken stock.
  • Stir with a wooden spoon while scraping the bottom of the pot.
  • Bring to a boil, then reduce heat to medium low and simmer, uncovered, for 20 minutes.
  • Remove the chicken to the plate again.
  • Add the chickpeas to the pot, bring to a boil and cook for another 5-6 minutes on low heat (if frozen chickpeas and not canned - cook for another 2 minutes)
  • Caution! Hot chicken! – take the chicken meat off the bone joints and cut into strips.
  • After cooking chickpeas, add the red pepper, lemon juice, parsley (those who wants to), chicken strips and remaining 2 tablespoons oil.
  • Cook for another 5 minutes with the lid closed.

It is ready!

Serve over couscous or rice.

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