Ingredients

  • 200 grams chickpeas dried, soaked
  • 2 medium onion chopped
  • 6 large garlic clove minced
  • 6 inch cinnamon stick
  • ½ teaspoon saffron
  • 1 teaspoon hot red pepper flakes
  • 2 bay leaf
  • pinch ground cloves
  • 1 ⅓ tablespoons olive oil
  • 2 red bell pepper 1 1/2 inch pieces
  • 2 yellow bell pepper 1 1/2 inch pieces
  • 1 large fennel bulbs 1/4" slice or 1Tseed
  • 800 grams tomatoes, canned crushed
  • 225 milliliters chicken broth
  • 225 milliliters water
  • 900 grams chicken breasts skin & bone or1Chix
  • 2 tablespoons olive oil
  • 2 tablespoons butter, unsalted
  • ⅜ cup parsley chopped

Directions

1. Partially cook chick-peas until still slightly crunchy. Combine onion, cinnamon stick, saffron, pepper flakes, bay leaf and cloves in oil and sauté until onion soft. Add garlic, peppers and fennel and continue cooking for 5 minutes. Add tomatoes, broth, and water and simmer, covered until peppers are tender.
2. Meanwhile, brown chicken pieces in oil/butter Season then add to vegetable mixture and simmer until chicken cooked. Remove chicken to serving dish. Discard bay leaf and cinnamon stick. Strain vegetable mixture and surround chicken with vegetables. Pour liquid into chicken fry pan and reduce until spooon coating consistency. Stir in parsley and season to taste. Knappe sauce on top chicken.
3. Best if made ahead for flavors to meld. Freezes well.

Notes
Serving Ideas:Original serves 8. Serve with rice.


Categories
Chicken, main course
Keywords
Chicken, main course
MacGourmet downloadSaffron Chicken and Chick-Pea Stew. To import, drag image to your MacGourmet recipe box.