CHICKEN CHICKPEA RECIPE RECIPES

CHICKEN AND CHICKPEA CURRY | SAINSBURY'S RECIPES

Chicken and chickpea curry | Sainsbury's Recipes image

You cannot beat a warming curry, we add chickpeas to this chicken curry that will boost your protein.

Provided by Sainsbury's

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 20

Ingredients

2 onions - finely chopped
2 cloves garlic - crushed
4cm piece ginger - peeled and chopped
1 tsp oil/spray of Frylight
1/2 tsp turmeric
1/2 tsp ground cumin
2 tsp garam masala
1 tsp Kashmiri chilli powder (more if you prefer a little heat)
2 cardamom pods - bashed
1 cinnamon stick
1 red chilli - deseeded and finely chopped
1 bay leaf
3 chicken breasts - cubed
1 low-salt chicken stock cube - with 400mls boiling water
400g can of cherry tomatoes
400g can of chickpeas - drained
1 tbsp tomato puree
40g bunch of coriander
(optional) sprinkling of nigella seeds to serve
(optional) 1 tbsp yogurt

Steps:

Into a heated pan, spray with the 1 squirt of the oil spray, or add a tsp of oil, add the onion, garlic & ginger, cook over a gentle heat for 3 mins

Add the spices, red chilli & bay leaf, along with a spoonful of water, and cook for a few more mins, stirring, until the aromas are released

Increase the heat a little, add the chicken, stirring, until the chicken is sealed all over, and starting to colour a little

Add the stock, water, tomatoes, cherry tomatoes, tomato puree, chickpeas, cover the pan, reduce the heat, and cook for around 15-20 mins, until the chicken is cooked through.

Before serving, stir half the coriander leaves through the curry, reserving the remainder to scatter over the curry.
Serve with the lemon wedges to squeeze over, and if using, a spoonful of yoghurt, and a sprinkle of nigella seeds. Goes great with a side of rice.

Nutrition Facts : Calories 322 calories, FatContent 7.9 grams, SaturatedFatContent 1.0 grams, SugarContent 13.0 grams, SodiumContent 1100.0 milligrams salt, CarbohydrateContent 25.0 grams, FiberContent 8.2 grams, ProteinContent 33.4 grams

CHICKEN AND CHICKPEA TAGINE | SAINSBURY'S RECIPES

Chicken and chickpea tagine | Sainsbury's Recipes image

This no-fuss, one-pot dish is full of flavour from spices like cumin and ginger along with chicken and chickpeas, which are high in fibre and one of your five-a-day.

Provided by Sainsbury's

Total Time 80 minutes

Prep Time 10 minutes

Cook Time 70 minutes

Yield 4

Number Of Ingredients 26

Ingredients

4 free range chicken drumsticks
1 tbsp Tagine paste
1 tsp oil - we used a spray of Frylight
1 large onion, diced
1 large carrot, diced
1 yellow pepper, large chunks
1 orange pepper, large chunks
2 cloves garlic, minced
4cm fresh ginger, grated
2 tsp ground cumin
1 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground ginger
1 cinnamon stick
pinch of sa?ron threads
1 tbsp tomato puree
2 tsp honey
500ml low salt chicken stock
75g dried apricots, quartered
1 can chopped tomatoes
400g can chickpeas, rinsed and drained
75g green olives
20g fresh mint
30g fresh coriander
250g cous cous
1tbsp flaked almonds, toasted, to serve (if desired)

Steps:

Into a heated heavy bottomed casserole pan, spray the oil, add the drumsticks to brown all over

After a few mins, add the tagine paste, continue to colour the chicken. Remove drumsticks from the pan

In the same pan, fry the onion, carrots and peppers for around 5 mins. Add the garlic, ginger, spices, and a splash of water to stop the spices burning. Cook for 5 mins

Add the tomato puree, honey, tinned tomatoes & apricots, stir well. Return the chicken to the pan, along with 400mls of the stock, reduce the heat to low, cover and cook until tender and the meat is falling away from the bone, approx 30 mins. Add the olives, and chickpeas and cook for a further 5 mins

To prepare the cous cous, add it to a heatproof bowl, pour over the last of the remaining stock and cover with cling film – leave for 5 mins then give it a mix then cover for another 5 minutes

Garnish with the fresh herbs and a squeeze of lemon and flaked almonds

Nutrition Facts : Calories 586 calories, FatContent 16.0 grams, SaturatedFatContent 2.2 grams, SugarContent 22.0 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 67.0 grams, FiberContent 12.0 grams, ProteinContent 38.5 grams

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CHICKEN AND CHICKPEA CURRY | SAINSBURY'S RECIPES

You cannot beat a warming curry, we add chickpeas to this chicken curry that will boost your protein.
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 322 calories per serving

Into a heated pan, spray with the 1 squirt of the oil spray, or add a tsp of oil, add the onion, garlic & ginger, cook over a gentle heat for 3 mins

Add the spices, red chilli & bay leaf, along with a spoonful of water, and cook for a few more mins, stirring, until the aromas are released

Increase the heat a little, add the chicken, stirring, until the chicken is sealed all over, and starting to colour a little

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Before serving, stir half the coriander leaves through the curry, reserving the remainder to scatter over the curry.
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