Tumeric Infused Chicken And Chick Pea Stew Recipes

HEALTHY TURMERIC CHICKEN STEW

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.

QUICK CHICKPEA AND TURMERIC STEW

Steps:

• Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about five minutes, or until the spring onion is soft and sweet.
• Add the turmeric and cook for a couple of minutes to toast and release the oils. Add the chickpeas, stock and coconut milk, the zest and juice of both lemons, and the squeezed lemon halves to the pan.
• Bring to a boil and simmer on a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow.
• In a separate pan, heat three tablespoons of oil, and fry the shallots over a medium-low heat until golden and slightly crisp. Remove with a slotted spoon and drain on kitchen paper.
• Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crisp shallots, chili flakes and remaining herbs.

TUMERIC INFUSED CHICKEN AND CHICK PEA STEW

Steps:

• Heat oil in large deep pan ( 12 inch diamter and 4-6 inches). Saute onions until tender (about five minutes).
• Throughly mix up the spices, cardamon, tumeric, coriander, chili powder, and garlic in a small measuring cup.
• Add chicken to the pan and cook until pink is gone.
• Sprinkle dry spice mixture over chicken until throughly coated.
• Add water and almond milk. Stir until mixture begins to boil.
• Add diced tomatoes, black beans, chick peas, and lemongrass.
• Cover, reduce the heat to low and let simmer 30 minutes.