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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!
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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.
