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Saffron Chicken And Chickpea Stew

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Ingredients

  • 1 medium onion chopped
  • 3 large garlic cloves minced
  • 1 cinnamon stick - (3" long)
  • 1/4 teaspoon crumbled saffron threads
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 bay leaf
  • 1 pinch ground cloves
  • 2 teaspoons extra-virgin olive oil
  • 1/2 large fennel bulb - (6 oz)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 3/4 cups canned crushed tomatoes - (15 oz can)
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 1 pound boneless skinless chicken breast halves
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 1/2 cups canned chickpeas - (19 oz can)
  • 3 tablespoons chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Cook onion, garlic, cinnamon stick, saffron, pepper flakes, bay leaf, and clove in oil in a 4-quart heavy saucepan over low heat, stirring occasionally, until onion is softened, about 8 minutes.

Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored outer layers. Cut bulb lengthwise into 1/4-inch wedges. Cut peppers into 1 1/2-inch pieces.

Add fennel and bell peppers to onion mixture and cook, stirring occasionally, 5 minutes. Add tomatoes, broth, and water and simmer, covered, until peppers are tender, about 8 minutes.

Rinse and drain chickpeas. Pat chicken dry and cut crosswise into 3/4-inch-thick slices. Season with salt and pepper.

Add chicken and chickpeas to vegetable mixture and simmer, stirring occasionally, until chicken is cooked through, about 6 minutes. Stir in parsley and salt and pepper.

This recipe yields 4 servings.

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