Chicken With Chickpeas And Olives Recipes

CHICKEN WITH CHICKPEAS AND OLIVES

Steps:

• Coat chicken pieces with salt and pepper, brown in hot oil on both sides. Remove from pan.
• Brown onions and peppers in oil. Add crushed garlic and spices.
• Add chickpeas, rice, and chicken soup. Mix well and remove from stove.
• Spread chicken and olives on top of the vegetable-rice mixture. Cover and bake in a medium oven (180°C) for an hour and a half.

BAKED CHICKEN LEGS WITH CHICKPEAS, OLIVES, AND GREENS

Steps:

• In a small skillet over medium heat, toast coriander seeds, stirring occasionally, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and let cool completely, then grind.
• Preheat oven to 350°F. Season chicken generously with salt; let stand. Meanwhile, zest orange. In a small bowl, combine 2 teaspoons orange zest with Aleppo pepper, thyme, coriander, and 1 tablespoon oil.
• Rub spice mixture all over chicken; let stand at least 30 minutes, or refrigerate, covered, up to 2 days. Slice orange in half lengthwise, then cut one half crosswise into very thin slices and scatter in the bottom of a roasting pan, along with chickpeas and shallots. Squeeze juice of remaining orange half over chickpea mixture; toss with remaining 7 tablespoons oil. Season with salt.
• Place chicken in pan, skin-sides up; drizzle with oil. Roast until chicken is golden and very tender, and chickpeas and shallots are beginning to caramelize, 1 1/2 to 2 hours. Remove pan from oven and transfer chicken to a plate. Stir olives and greens into pan, then return chicken. Switch oven to broil and cook until chicken is golden brown and greens are just wilted, about 1 minute more. Serve.

ITALIAN CHICKEN AND CHICKPEAS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
• Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
• Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

CHICKEN STEW WITH TOMATOES, CHICKPEAS AND OLIVES

Steps:

• Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantrol until soft. Add chicken broth, chickpease, tomatoes, olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken, simmer 5 minutes longer. Remove from heat; stir in zest and 1 tbsp cilantro.
• Meanwhile, bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.