Tuesday, August 8, 2017

Chicken and chickpea stew

A super-flavorful, tummy-warming dish. Easy to prepare, and delicious with some yogurt to top.

1 tbsp paprika
2 tsp cumin
1 tsp cardamom
0.25 tsp cinnamon
black pepper
1.5 lb chicken thighs
1 head garlic
2 tbsp butter
1 large onion
2 tbsp tomato paste
4 cups water
0.5 lb carrots
15 oz can chickpeas
3 oz spinach
1 cup fresh cilantro
3 tbsp lemon juice

Mix the paprika, cumin, cardamom, cinnamon, 2 tsp salt, 0.5 tsp black pepper. Save half of the spice mix and toss the other half with the chicken thighs cut into 1-inch chunks.
Peel an entire had of garlic. Dice the onion. Cut the carrots lengthwise and cut into 0.5-inch pieces. Tear spinach into 1-2-inch pieces.

In a cast iron pot over medium high heat, melt the butter. Add the onion and cook until lightly browned.

Add the tomato paste and the remaining spice mixture and cook for 1-minute, stirring well. Add the water and bring to a boil. Add the chicken and the garlic, with the cut part facing down. Cover and simmer on low heat for an hour.

Add the carrots and simmer for another 30 minutes. Stir in the drained chickpeas and the spinach.

Cook for 5 minutes.

Stir in chopped, fresh cilantro, the lemon juice, and season with salt and pepper. Serve with yogurt.

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