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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Middle Eastern Chicken and Chickpea Stew Recipe

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This recipe for Middle Eastern Chicken and Chickpea Stew is from The Khalil Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 cloves Garlic, finely chopped
3/4 tsp. Salt divided
1/4 cup Lemon juice
1 tsp. Cumin
1 tsp. Paprika
1/2 tsp. Ground pepper
1pound boneless, skinless chicken breast, trimmed, cut in 1 inch pieces
1tbsp. olive oil
1large yellow onion chopped
1 14oz. can diced tomatoes
1 15 oz. can chickpeas, rinsed
1/4 cup chopped parsley


Directions:
Directions:
Mash garlic and 1/2 tsp. Salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
Heat oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until golden brown, 6-8 minutes. Using a slotted spoon, transfer the chicken to the pan ( reserve the liquid) and cook, stirring occasionally, until opaque on the outside, about 4 minutes.
Add tomatoes with the juice, chickpeas, the marinade. Let cook for 15 minutes. Add parsley.https://www.ebates.com/autoLogin.do?sec_token=n23CCEoBBzAqao7Wx4npE5wM25450tNI&eeid=1738

 

 

 

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