Friday, March 3, 2017

Middle Eastern Chicken and Chickpea Stew (pressure cooker)

This Middle-Eastern Chicken and Chickpea Stew is SO easy to make! Another of my favorites, a One-Pot Meal! I love simple dishes that are packed with a lot of flavor. This one uses everyday items and creates a beautiful combination of flavors by pairing it with just the right spices. This took about 5 minutes to prepare and 20 minutes of cooking. You can enjoy a big bowl of this by itself or with a side of Mujadara, which is a Middle-Eastern rice and lentil dish.

Middle Eastern Chicken and Chickpea Stew (pressure cooker)

serves 3-4 with a side

  • 4 chicken thighs
  • 2 TB extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 1 can of garbanzo beans/chickpeas, drained and rinsed
  • 1/2 onion, diced
  • 1 can of diced tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • juice from 1/2 lemon
  • fresh chopped parsley
  • 1/2 C water
  • 1 TB cornstarch
  • salt and pepper to taste
Set your pressure cooker to sauté and add your E.V.O.O. While the oil is heating, season your chicken thighs with salt and pepper. Place the chicken in the pressure cooker and place onions on top. Let the chicken brown for a few minutes. (I usually chop my garlic while I'm waiting.) Flip the chicken, then add your chickpeas, diced tomatoes, 1/2 C of water, garlic, cumin, paprika, and turmeric. Cover and set timer for 16 minutes. 

When your timer goes off, allow for 5 minutes of NPR, Uncover and set to sauté. In a small bowl, mix the corn starch with a little liquid from the stew. Whisk until you have a smooth mixture. Stir in a little more liquid and then add back into the stew. Add your lemon juice, stir, and allow soup to simmer for 1-2 minutes. This will thicken things up. Season with salt and pepper to taste. Serve with fresh parsley. 
Serves 2-3 as an entrée for 4 with a side.

1 comment:

  1. The chicken thighs in this - Boneless, skinless? Whole? Diced? Would love to try this recipe with your rice/lentils recipe.


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