Mediterranean Chicken Chickpeas Recipes
MEDITERRANEAN CHICKEN & CHICKPEAS
Make and share this Mediterranean Chicken & Chickpeas recipe from Food.com.
Provided by DailyInspiration
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper and brown on both sides in 3-5 tablespoons oil. Remove to plate.
- Add onion and garlic; saute 5 minutes.
- Add cumin through cinnamon and stir well with a wooden spoon.
- Add flour and stir well to mix.
- Add broth, honey and lemon zest. Stir to combine and add chicken back to pan; simmer 15 minutes.
- Add raisins and cook 15 minutes longer.
- Remove chicken and plate.
- Add chickpeas and cook 5 minutes to heat through.
- Spoon sauce over chicken. If sauce is not thick enough, add a little cornstarch/water slurry to thicken up the sauce. If you prefer, place chicken over cooked rice and add sauce on top.
MEDITERRANEAN CHICKEN SHEET PAN DINNER
Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
- Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
- Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
- Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 41.3 g, Cholesterol 84.9 mg, Fat 32.4 g, Fiber 6.9 g, Protein 23 g, SaturatedFat 8 g, Sodium 1112.8 mg, Sugar 3.5 g
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- For the chicken and chickpea marinade: Whisk marinade ingredients together in a small bowl then reserve 1/4 cup marinade and pour the rest into a large Ziplock bag. Add chicken to the Ziplock bag, season with more salt and pepper, then place in the refrigerator to marinate while preparing the rest of the dish. Combine reserved 1/4 cup marinade with chickpeas in a bowl then season with salt and pepper and place in the refrigerator to marinate alongside the chicken.
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- For the turmeric rice: Heat oil in a small saucepan over medium heat. Add shallots or onions, season with salt, then saute until softened, 2 minutes. Add garlic then saute for 30 seconds, and then add turmeric and saute for 30 seconds. Add rice then saute until fragrant, 1 minute, and then add chicken broth and turn heat up to bring to a boil. Place a lid on top then turn heat down to low and simmer for 10 minutes (heat should be low enough that the broth is at a very gentle, barely-there simmer.) Remove the pan from the heat then let sit for 5 minutes before removing the lid and fluffing the rice. Set aside to cool slightly.
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Remove chicken from marinade then place on the baking sheet and roast for 15-20 minutes or until cooked all the way through. Chop once cool enough to handle. Meanwhile, slice the cherry tomatoes in half, peel, seed and chop the cucumber, then thinly slice the red onion.
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