Prep Time: 10 min.
Total Time: 50 min.
Ingredients
1 tbsp olive oil
8 chicken pieces, bone-in, skin-on (thighs, drumsticks, half chicken breast)
2 onion, peeled and roughly chopped
1 tsp salt
2 tsp cumin
2 tsp coriander
2 tsp paprika
½ tsp allspice
1 (796mL) can chopped tomatoes
2 ½ cups chicken stock
4 cups diced butternut squash
1 cup pitted green olives
1 cup golden raisins
1 (540 mL) can chickpeas, drained and rinsed
½ cup roughly chopped cilantro, plus extra to serve
Lemon wedges, to serve
Yogurt, to serve
Directions
1. In a large saucepan or Dutch oven heat 1 tbsp olive oil over medium heat. Season chicken pieces. Then, brown chicken pieces on all sides, about 3 min., per side. Set aside on a plate lined with paper towel. Drain all but 1 tbsp fat from pan.
2. Add onion and cook until softened, about 3 to 4 min. Add salt and spices, cook 1 min. Add diced tomatoes and chicken stock. Stir in butternut squash, green olives and raisins. Add chicken pieces back into pot and make sure they are covered by liquid. Bring stock to a boil. Reduce heat to simmer and cook, covered, for 30-40 mins., until chicken pieces are cooked through.
3. Stir in chickpeas and cilantro. Serve with couscous, brown rice or crusty bread. Top with extra cilantro, a squeeze of lemon and a dollop of yogurt to serve.
October 19, 2013 | Posted in:
Hearty Chickpea soup
Another great warm and cozy meal that’s put together in 10 minutes…
Ingredients
3 tblsp olive oil
1 medium onion, chopped
2 cloves of garlic, roughly chopped
1 small can chickpeas
1 large can diced tomatoes
3 cups of chicken broth
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp italian seasoning
1 bay leaf
salt and pepper to taste
Preparation Instructions
Heat the oil in a large saucepan
Add the onions and garlic. Cook for about ten minutes, until translucent.
Add cumin, cayenne, herbs. Cook 2 minutes stirring constantly.
Drain chickpeas. Add to onion mixture. Drain tomatoes (reserve juice for bloody marys!). Add chopped tomatoes to onion and chickpea mixture. Cook 10 minutes.
Add broth and bay leaf.
Cook 20 minutes.