Thursday, February 28, 2013
Recipe of the Week: Lebanese Chickpea and Chicken Stew
I thought I would make this Lebanese chickpea stew I saw on amateurgourmet.com because it looked too good to be ignored. Turns out, with a few tweaks to the original recipe, the taste is pretty fantastic too! :) So if you're looking for something flavorful and different, try this recipe for dinner one day this week!
4 tbsp olive oil, divided
2-4 chicken legs
4 cloves garlic, minced
2 tbsp ground cumin
1 6oz can of tomato paste
3/4 tsp crushed red pepper flakes
2 bay leaves
2 15oz cans chickpeas/ garbanzo beans, rinsed and drained
1/2 cup chopped, drained roasted red pepper (from jar)
2 tbsp lemon juice
1/2 cup white wine and 1.5 cups chicken broth, or 2 cups chicken broth
flat-leaf Italian parsley, coarsely chopped
Heat 2 tbsp oil in pot over medium-high heat. Season chicken with salt; add to pot and brown, 8-10 mins. Transfer to plate.
Reduce heat to low and then add garlic, cumin, tomato paste, and red pepper flakes. Stir until a smooth paste forms, about 203 minutes.
Add chicken, bay leaves, and chicken broth (and wine).
Scrape up browned bits.
Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes.
Transfer chicken to plate. Shred chicken.
Add chickpeas to pot; bring to a simmer and cook for 5 minutes.
Add red peppers, remaining 2 tbsp olive oil, lemon juice, parsley, and chicken back to pot.
Stew for 5 minutes.
Serve over rice or with bread.