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 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 PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
CHICKEN PATTIES
This recipe is a great way to use up leftover chicken. I've even used canned chicken, as long as it's drained well. I usually serve the patties with flavored rice, a vegetable and salad.-Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties. Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.
Nutrition Facts :
CHICKPEA PATTIES
You will need 1 cup of mashed potatoes for this recipe, which comes from Kristin Klauser of Seaside, California. Peel and quarter a medium russet potato; boil in salted water (to cover) until fork-tender, about 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 10
Steps:
- In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
- Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side.
- Transfer patties to a platter, and serve with garnishes, as desired.
Nutrition Facts : Calories 199 g, Fat 8 g, Protein 4 g
CHICKEN WITH ROASTED CHICKPEAS
Give your go-to chicken recipes a rest and try this whole roasted version with crispy chickpeas and a lemony cucumber-yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees. Cut chicken along backbone on one side with shears; open like a book. Turn over; press flat on a rimmed baking sheet. Rub with 1 tablespoon oil; season with salt and pepper. Roast 25 minutes. Meanwhile, combine onion and vinegar in a large bowl. In another bowl, combine yogurt, cucumber, and lemon juice. Season both with salt and pepper.
- Remove sheet from oven; scatter chickpeas and lemon slices around chicken. Season with salt and pepper. Drizzle with remaining oil. Roast until a thermometer inserted into thickest part ofbreast registers 165 degrees, about 15 minutes. Transfer chicken to a cutting board. Return sheet to oven; roast until chickpeas are crisp, 10 minutes. Cut chicken into pieces. Toss chickpea mixture and herbs with onion mixture. Serve, with chicken and yogurt sauce.
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