Saffron Chicken And Chickpea Stew
By á-174942
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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