Middle eastern braised chicken with tomatoes and chickpeas

Chicken with tomatoes and chickpeas

If you are looking for some cozy comfort food these days, this braised chicken might be ideal for you. It's full of spices that will make your house smell like a moroccan holiday. All the ingredients simmer together and create something hearty and delicious to keep you warm. 


chicken breasts
100 g chickpeas, rinsed
3 medium sized tomatoes, peeled
2 red chili peppers
chicken broth
1 teaspoon coriander seeds
3 cm ginger
1 teaspoon turmeric
1 teaspoon cardamom
1 teaspoon cumin
salt, and freshly ground

Step by step:

The night before,  soak chickpeas in water.

Cut chicken into serving pieces, rinse them with water and dry with paper towel. Set aside. 

Put the coriander seeds, cardamom, and cumin into a pan and toast them for a couple of minutes. Grind them in a mortar and set aside.

For the sauce, chop up shallots and red chili peppers. Crush in cloves of garlic and grate about 3 cm of ginger. Toss into a pan together with roasted spices,  butter and a little bit of oil. Cook over medium heat until shallots are golden. Put chicken in and roast together for another  35 minutes. Add chickpeas and vegetable or chicken broth, and let simmer together for 35 minutes.

Top with fresh coriander and serve with warm pita bread and hummus. 

Bon appetit!

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