7 Shvat 5781 / Wednesday, January 20, 2021 | Torah Reading: Bo
dot  Add to favorites   dot  Set as homepage  
    Create an account    |    Sign in
    My Account     Orders History     Help
  My Country:  
  United States   
   My Currency:  
  US Dollar   
Home Page Torah Portion Spirituality and Faith Foundations of Judaism Inspirational Stories Family & Daily Life Holidays and Fast Days Israel and Society
   Cooking Tips and Tricks     Soups     Salads     Meat and Poultry             
Meat and Poultry  
HomeRecipes and CookingMeat and PoultryBraised Chicken with Stewed Chickpeas
  Advanced Search

Braised Chicken with Stewed Chickpeas    

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 




(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 




  1. 1. Preheat oven to 375°F. Generously grease a 9 x 13 casserole with extra virgin olive oil.   


  2. 2. Season chicken pieces with salt and pepper. Place chicken, skin side down, in prepared pan. Roast in oven for 20 minutes. 


  2. 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. 


  2. 4. Turn chicken pieces over and distribute chickpea mixture around chicken. 


  2. 5. Return to oven and continue cooking for another 20-30 minutes or until mixture is bubbly. 


  2. 6. Serve chicken and chickpeas with kale on a bed of couscous on a platter with sliced lemons and parsley. 


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. 



New Comment    New Comment
   See More Articles By JamieGeller .com
   Read more about Meat and Poultry

Top of article    Top of article       Email This Article    Email This Article          Share to Facebook       Print version    Print version

 Join the distribution list Join the distribution list
If you would like to receive other related articles or Breslev.co.il features via e-mail, please enter your e-mail address here:


 Related Articles Related Articles

One Pot Broccoli, Beef, and Rice               Rosemary Chicken               Pomegranate Honey Chicken
 One Pot Broccoli, Beef, and Rice  Rosemary Chicken  Pomegranate Honey Chicken

  0 Talkbacks for this article     

Add Your CommentAdd Your Comment    Add Your Comment    

In Honor of:    In Memory of:
Like What You Read?
Help Breslev Israel spread the light of Rebbe Nachman
across the globe, and be a partner in making a better world.
Click here to support Breslev.co.il
 Products of the Day Products of the Day
Back  1 2 3  Next
Back  1 2 3  Next
 Most talked about Most talked about
Up  1 2 3  Down
 Most read Most read
Up  1 2 3  Down
 Facebook Facebook
 Mailing List Mailing List
Subscribe Here:   


open toolbar