Chicken & chickpea stew recipe

Ingredients (nutrition)

• 4 skinless chicken breast fillets, cut into strips
• salt and ground black pepper to taste
• 2 1/2 tablespoons olive oil
• 1 sliced onion
• 2 minced garlic cloves
• 1 sliced carrot
• 1 bay leaf
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon dried red chilli flakes
• 3 pinches of saffron powder
• 1 red pepper, cut into cubes
• 1 yellow pepper, cut into cubes
• 4 oz thinly sliced fennel bulb
• 2 fl oz dry white wine
• 12 oz chopped plum tomatoes
• 8 fl oz vegetable stock
• 1 lb 4 oz cooked chickpeas
• 12 large green olives, pitted and cut into slivers
• 2 1/2 tablespoons lemon juice
• 2 1/2 tablespoons chopped parsley
• 1 tablespoon grated lemon zest

Preparation (instructions)

1. Season chicken strips with salt and pepper.
2. Add 1 tablespoon of oil in a nonstick frying pan under medium heat and saute chicken for 2 minutes.
3. Remove chicken from pan and set aside.
4. Add remaining oil under medium heat and saute onion, garlic, carrot, bay leaf, cinnamon, cumin, coriander, ginger, chili flakes and saffron until the vegetables begin to soften.
5. Add red and yellow peppers, fennel and white wine.
6. Cook for about 5 minutes and add tomatoes and stock.
7. Bring to boil.
8. Reduce heat, cover and simmer for 12 minutes.
9. Add reserved chicken and chickpeas.
10. Cover and continue to simmer for 20 minutes until the stew thickens.
11. Before serving, add olives, lemon juice, parsley and lemon zest.
12. Serve hot with aromatic rice.

Servings: 4

Main Courses Dishes: Chicken Turkey Duck & Other Poultry Recipes