Middle Eastern Chicken Chickpea Stew Recipes

MIDDLE EASTERN CHICKEN & CHICKPEA STEW

Steps:

• Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
• Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.

CHICKEN AND CHICKPEA STEW WITH ROASTED RED PEPPERS

Steps:

• Season chicken thighs on both sides with some salt and black pepper. Set aside.
• Heat a Dutch oven or large pot over medium heat. Add 2 Tablespoons olive oil. When oil begins to shimmer, add chicken to oil and sear on both sides until golden brown, 8 to 10 minutes total. Transfer chicken to a plate.
• To heated pot add remaining 2 Tablespoons olive oil and then shallots. Cook shallots until tender and fragrant, 2 to 3 minutes.
• Add tomato paste, cumin, paprika, red pepper flakes, and cinnamon. Stir until combined and smooth, about 1 minute more.
• Add chicken back to pan (along with any accumulated juices) and then diced tomatoes (including liquid), chicken stock, and bay leaves. Scrape up any browned bits on the bottom of the pan.
• Bring stew to a boil. Reduce to a low simmer. Simmer, uncovered, stirring occasionally until chicken is cooked through and tender, about 20 minutes. (Reduce the temperature as needed to maintain a low simmer; if it boils too vigorously, the chicken may turn tough.)
• Transfer chicken to a cutting board and shred or chop.
• Return shredded chicken to pot with chickpeas and red peppers. Simmer everything together for another 5 minutes to heat the chickpeas and let the flavors come together.
• Stir in lemon juice. Taste stew and season with some salt and pepper, if needed.
• Discard bay leaves.
• Serve stew over toasted bread, cooked rice, or couscous with parsley and yogurt on top and extra lemon wedges for squeezing over top.

MIDDLE EASTERN CHICKPEA & RICE STEW

Steps:

• Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes.
• Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth.
• Stir in chickpeas, sweet potato, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover.
• Cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes.
• Season with pepper. (The stew will be thick and will thicken further upon standing. Add more broth to thin, if desired, or when reheating.)
• Serve topped with cilantro.