Chicken Stewed with Chickpeas
Main Dishes • Argentinian
Description
Chicken stewed with chickpeas.
Ingredients
- Chicken fillet 15 oz
- Couscous 5 oz
- Chickpea 20 oz
- Courgette 5 oz
- Baking Tomatoes 15 oz
- Onion 5 oz
- Garlic 2 cloves
- Olive Oil 1 tablespoon
- Passata Tomato Sauce 1 tablespoon
- Chicken Broth 10 fl oz
- Ground Cumin ½ spoons
- Ground Cinnamon ½ spoons
- Cilantro 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the couscous according to the instructions on the package.
Step 2
Season the chicken fillet with salt and pepper. Heat oil in a non-stick skillet over medium heat, sauté the chicken (for two minutes on each side), and transfer to a plate.
Step 3
In the same skillet, sauté the finely chopped onion, stirring, for five minutes. Then add the minced garlic and tomato paste, and cook for about another minute.
Step 4
Add coarsely chopped tomatoes, cumin, and cinnamon to the pan with the onion and garlic, and sauté for two minutes. Then return the browned chicken to the pan, add the broth, canned chickpeas, coarsely chopped zucchini, and season with salt and pepper.
Step 5
Cook on low heat, covering the skillet with a lid, for ten minutes. Sprinkle with chopped cilantro and serve with couscous.
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