Braised Chicken with Stewed Chickpeas
A one pan, nutritious chicken dinner that your whole family will enjoy. Quick for a weeknight and nice for a special occasion.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Level of Difficulty: Easy
Kashrut Type: Meat
INGREDIENTS
(This recipe makes 4-6 servings)
Extra virgin olive oil
1 chicken cut into 6 pieces
Kosher salt
Freshly cracked black pepper
1 15-ounce can chickpeas
1 15-ounce can whole tomatoes, crushed with your hands
½ cup chicken broth
1 red onion, sliced thinly
3 cloves garlic, minced
1 tablespoon capers
1 cup pitted and chopped kalamata olives
3 cups finely chopped kale
Packaged couscous prepared according to package directions
Garnish: thinly sliced lemon, chopped flat leaf parsley
PREPARATION
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1. Preheat oven to 375°F. Generously grease a 9 x 13 casserole with extra virgin olive oil.
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2. Season chicken pieces with salt and pepper. Place chicken, skin side down, in prepared pan. Roast in oven for 20 minutes.
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3. While chicken is roasting, stir to combine: chickpeas, crushed tomatoes, broth, onions, garlic, capers, and olives. Stir in chopped kale. Season with salt and pepper.
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4. Turn chicken pieces over and distribute chickpea mixture around chicken.
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5. Return to oven and continue cooking for another 20-30 minutes or until mixture is bubbly.
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6. Serve chicken and chickpeas with kale on a bed of couscous on a platter with sliced lemons and parsley.
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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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