LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES RECIPE | BBC ...
Couscous goes well with the North African flavours of this dish
Provided by Good Food team
Categories Dinner, Main course
Total Time 4 hours
Prep Time 1 hours 30 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
- Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
- Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
- Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
Nutrition Facts : Calories 653 calories, FatContent 27 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 11 grams fiber, ProteinContent 50 grams protein, SodiumContent 0.47 milligram of sodium
SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC ...
The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
Provided by Alison Roman
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season chicken parts with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place oven rack on the top third of the oven and heat to 425 degrees.
- Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
Nutrition Facts : @context http//schema.org, Calories 1108, UnsaturatedFatContent 36 grams, CarbohydrateContent 60 grams, FatContent 62 grams, FiberContent 16 grams, ProteinContent 78 grams, SaturatedFatContent 18 grams, SodiumContent 1896 milligrams, SugarContent 14 grams, TransFatContent 0 grams
More about "green chickpeas recipes"
LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES RECIPE | BBC ...
From bbcgoodfood.com
Total Time 4 hours
Category Dinner, Main course
Cuisine Moroccan
Calories 653 calories per serving
- Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC ...
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 1108 per serving
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
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