MIDDLE EASTERN COOKBOOK RECIPES
MIDDLE EASTERN CHICKEN & CHICKPEA STEW RECIPE - EATINGWELL
This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.
Provided by EatingWell Test Kitchen
Categories Healthy Stew Recipes
Total Time 35 minutes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 267.2 calories, CarbohydrateContent 21.5 g, CholesterolContent 62.7 mg, FatContent 7.9 g, FiberContent 5.7 g, ProteinContent 28.2 g, SaturatedFatContent 1.4 g, SodiumContent 613.4 mg, SugarContent 4.1 g
MIDDLE EASTERN CHICKEN & CHICKPEA STEW RECIPE - EATINGWELL
This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.
Provided by EatingWell Test Kitchen
Categories Healthy Stew Recipes
Total Time 35 minutes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 267.2 calories, CarbohydrateContent 21.5 g, CholesterolContent 62.7 mg, FatContent 7.9 g, FiberContent 5.7 g, ProteinContent 28.2 g, SaturatedFatContent 1.4 g, SodiumContent 613.4 mg, SugarContent 4.1 g
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Total Time 40 minutes
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Calories 650 kcal per serving
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