ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
CHICKEN AND CHICKPEA BAKE
I made this for tonight. It was one of the recipe in the recipe book that I bought. Tasted good, I added some frozen beans and the book suggested to serve with couscous, but I didn't have one so I served with garlic and herb pasta. They were really yummy dinner and my sharemate liked them!
Provided by tomoko matsunaga
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Combine flour and salt and pepper on a plate.
- Lightly coat drumsticks in seasoning flour.
- Heat 2 tablespoons oil in a large frying pan over medium-high heat.
- Cook chicken, turning occasionally, for 5 to 6 minutes or until golden. Transfer to a shallow 8 cup capacity baking dish. Add chickpeas.
- Heat remaining oil in frying pan over medium-high-heat. Add garlic and onion.
- Cook for 5 minutes. Add tomatoes, stock, sugar and salt and pepper.
- Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes until thickened slightly.
- Pour sauce over chicken, stirring to coat. Cover with foil and bake for 30 minutes.
- Remove foil and sprinkle with feta. Bake, uncovered, for 10 minutes or until feta has melted and chicken is cooked though. Sprinkle with parsley. Serve with couscous or pasta.
Nutrition Facts : Calories 569.2, Fat 31.9, SaturatedFat 8.4, Cholesterol 135.8, Sodium 611.9, Carbohydrate 33, Fiber 6.4, Sugar 8.2, Protein 37.9
CHICKEN WITH CHICKPEA AND TOMATO RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
- Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
- Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.
CHICKEN-CHICKPEA CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
- Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
- Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.
Nutrition Facts : Calories 376 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 742 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 24 grams
CHICKEN AND CHICKPEA PATTIES
Quick and simple to make. A great way to add some variety to the childrens' diet. Great either with a salad, veges or made into a burger. This recipe is from Edgell's. To make this dish gluten free ensure your spices, chutney and curry powder are all labeled as gluten free. I found these to be crumbly so added an egg and flour for binding.
Provided by Jubes
Categories Chicken
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Using a food processor, finely chop the chickpeas. Combine with the chicken, chutney, spring onions, curry powder and seasoning of salt and pepper to taste.
- Shape into patties using a 1/3 cup measure.
- Place the patties on a lightly oiled barbecue plate and cook approx 4 minutes each side or until cooked.
- NOTE:You can cook these patties in your fry pan or grill them. Serve with veggies, salad or on a burger with some more chutney and chopped cucumber.
Nutrition Facts : Calories 153.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 59.5, Sodium 201.8, Carbohydrate 14.2, Fiber 2.5, Sugar 0.1, Protein 18.2
CHICKEN AND CHICKPEA TAGINE
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
CHICKEN, CHICKPEA & LEMON CASSEROLE
A low fat main meal that's both delicious and nutritious, and it freezes well
Provided by CJ Jackson
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
- Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.
Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
CHICKEN AND CHICKPEA STEW
Provided by Georgia Downward
Categories Soup/Stew Chicken Poultry Vegetable High Fiber Dinner Lunch Chickpea Zucchini Healthy Couscous Simmer Self Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.
CHICKPEA AND CHICKEN CURRY
This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice.
Provided by Claudia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 27 g, Cholesterol 24.2 mg, Fat 5.6 g, Fiber 5.6 g, Protein 14.2 g, SaturatedFat 0.9 g, Sodium 1027.6 mg, Sugar 5.2 g
EASY CHICKEN & CHICKPEA TAGINE
Making a mouthwatering Moroccan-inspired meal doesn't have to be difficult - this no-fuss one-pot dinner is full of flavour
Provided by Chelsie Collins
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 13
Steps:
- Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins.
- Heat the oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
- Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
- Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.
Nutrition Facts : Calories 456 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 52 grams protein, Sodium 1.3 milligram of sodium
CHICKEN AND CHICKPEA SOUP
Cumin, coriander, and cinnamon give this easy soup an exotic Moroccan flavor. With bits of tender chicken and carrots, it makes a satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer chicken to a plate.
- Pour off all but 1 tablespoon fat from pot. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots and return chicken to pot. Stir in broth.
- Bring to a boil. Reduce to a medium simmer, partially cover, and cook until chicken is falling off the bone, 50 minutes.
- Remove chicken from soup. When cool enough to handle, tear chicken into large pieces, discarding skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and lemon juice. In a small bowl, stir together 1 teaspoon garlic, lemon zest, and cilantro; sprinkle over soup before serving.
More about "chickenandchickpeabake recipes"
CHICKEN CHICKPEA STEW - HEALTHY WINTER STEW RECIPE
From toriavey.com
SPICY CHICKEN & CHICKPEA CURRY BAKE | THE SPLENDID TABLE
From splendidtable.org
CHICKEN & CHICKPEA SHEET PAN BAKE MEAL KIT DELIVERY | …
From makegoodfood.ca
MELLOW-SPICED CHICKEN AND CHICKPEAS | DINNER RECIPES ...
From goodto.com
MIDDLE EASTERN CHICKEN & CHICKPEA STEW RECIPE - EATINGWELL
From eatingwell.com
THE 16 BEST CHICKPEA RECIPES - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN CHICKEN WITH CHICKPEAS - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHICKEN, CHICKPEA & ZUCCHINI STEW MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
INDIAN-SPICED CHICKEN WITH CHICKPEAS AND SPINACH
From seasonsandsuppers.ca
MOROCCAN CHICKEN WITH CHICKPEAS RECIPE - EAT SMARTER USA
From eatsmarter.com
BAKED CHICKEN DINNER RECIPES FOR TWO - EASY RECIPES
From chickeniderecipes.co
10 BEST CHICKEN WITH CHICKPEAS AND RICE RECIPES | YUMMLY
From yummly.com
CHICKEN AND CHICKPEA CURRY - SAPEOPLE SOUTH AFRICAN RECIPES
From tastyrecipes.sapeople.com
BUTTER CHICKEN CHICKPEAS — PATAKS
From pataks.ca
MOROCCAN CHICKPEA BAKE [VEGAN] - ONE ... - ONE GREEN PLANET
From onegreenplanet.org
MOROCCAN CHICKEN & CHICKPEAS RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
CHICKEN AND CHICKPEA TAGINE RECIPE | MYRECIPES
From myrecipes.com
RECIPES: CHICKEN & CHICKPEA BAKE - FOODBANK
From foodbank.org.au
CHICKEN AND CHICKPEA TRAY BAKE
From ilyzer.com
CHICKEN CHICKPEA CURRY - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
CHEESY BUFFALO CHICKEN CHICKPEA BAKE - EMILY BITES
From emilybites.com
CAN CHICKENS EAT CHICKPEAS ... - CHICKEN & CHICKS INFO
From chickenandchicksinfo.com
CHICKEN AND CHICKPEA BAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
54 CHICKPEA AND CHICKPEA FLOUR RECIPES IDEAS | CHICKPEA ...
From pinterest.ca
TOP 21 HEALTHY CHICKPEA RECIPES - FORKS OVER KNIVES
From forksoverknives.com
CHICKEN CHICKPEA STEW - IFOODREAL.COM
From ifoodreal.com
CHICKEN AND CHICKPEA STEW RECIPE RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN CHICKEN WITH CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
LEMON CHICKEN WITH CHICKPEAS - PARADE
From parade.com
BAKED CHICKEN RECIPE FOR TWO - EASY RECIPES
From chickeniderecipes.co
MEDITERRANEAN CHICKPEA AND CHICKEN SOUP - KITCHN
From thekitchn.com
SPICED SWEET POTATO, CHICKPEA AND CHICKEN BAKE | INDIAN ...
From goodto.com
CHICKEN CHICKPEA STEW - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
CHICKEN AND CHICKPEA BAKE RECIPE - WEBETUTORIAL
From webetutorial.com
CREAMY CHICKPEA BAKE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
NUTRITION - CHICKAPEA
From chickapea.ca
CHICKEN WITH CHICKPEAS - BIGSPUD
From bigspud.co.uk
You'll also love