Saffron Chicken And Chickpea Stew

Recipe Ingredients

1		Onion - chopped (medium)
3		Garlic cloves - minced (large)
1		Cinnamon stick - (3" long)
1/4 teaspoon	1.3ml	Crumbled saffron threads
1/4 teaspoon	1.3ml	Dried hot red pepper flakes
1		Bay leaf
1		Ground cloves
2 teaspoons	10ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Fennel bulb - (6 oz) (large)
1		Red bell pepper
1		Yellow bell pepper
1 3/4 cups	109g / 3.8oz	Canned crushed tomatoes - (15 oz can)
1/2 cup	118ml	Chicken broth
1/2 cup	118ml	Water
1 lb	454g / 16oz	Boneless skinless chicken breast halves
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Canned chickpeas - (19 oz can)
3 tablespoons	45ml	Chopped fresh flat-leaf parsley

Recipe Instructions

Cook onion, garlic, cinnamon stick, saffron, pepper flakes, bay leaf, and clove in oil in a 4-quart heavy saucepan over low heat, stirring occasionally, until onion is softened, about 8 minutes.

Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored outer layers. Cut bulb lengthwise into 1/4-inch wedges. Cut peppers into 1 1/2-inch pieces.

Add fennel and bell peppers to onion mixture and cook, stirring occasionally, 5 minutes. Add tomatoes, broth, and water and simmer, covered, until peppers are tender, about 8 minutes.

Rinse and drain chickpeas. Pat chicken dry and cut crosswise into 3/4-inch-thick slices. Season with salt and pepper.

Add chicken and chickpeas to vegetable mixture and simmer, stirring occasionally, until chicken is cooked through, about 6 minutes. Stir in parsley and salt and pepper.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9600) - from the TV FOOD - NETWORK

Rating

Average rating:

8.8 (6 votes)

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