Easy Kosher Recipes » Chicken » Chicken with chickpeas

Chicken with chickpeas

Super Delicious
רצועות עוף עם חומוס ברוטב עגבניות

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 mins
Cook Time 45 mins
Total Time 50 mins

Ingredients
  

  • 8 You can also use chicken thighs for this dish - about 3 Chicken Drumsticks
  • 4 Tablesoons Olive Oil
  • 4 Cloves Crushed Garlic
  • 1 Tablespoon Cumin
  • 7 oz 2 small boxes Tomato Puree
  • 1/2 Teaspoon Crushed Chili
  • 2 Bay leaves
  • 1 Red Pepper
  • 10 oz frozen or canned Chickpeas
  • 2 Tablespoons Lemon Juice
  • 2 cups you can also powdered substitute Chicken Stock
  • 2 Tablespoons for decoration Parsely
  • Per Taste Salt
  • Per Taste Ground Black Pepper

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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