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Chicken and Chickpeas

servings: 4
Chicken and Chickpeas

prep time

30

total time

75

ingredients

10

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Chicken and Chickpeas

servings: 4
INGREDIENTS:
ingredients

•      8 chicken legs or thighs (or 4 chicken breasts)

1/2 cup Hood® Sour Cream

1/2 cup water 

1 bunch of scallions (dark green parts) 

1/3 cup yellow onions, diced

2 garlic cloves

1 tsp. Garam Masala*

1 16oz can of chickpeas (2 cans if your family loves them) 

Flat leaf parsley to taste for garnish 

Salt and pepper

*As an alternative to garam masala (3 teaspoons), blend turmeric, coriander and cumin (equal parts)

DIRECTIONS:
directions

Preheat oven to 375 degrees.

Marinate the chicken with the sour cream, green scallions, garam masala, salt and pepper, and the water in a zip lock bag and place in the fridge. The longer it marinates the better (up to overnight). 

Heat a tablespoon of olive oil in a sauté pan and add the onions and garlic. Cook on medium low until onions are softened, and add chicken (skin-side down) and cook until chicken is slightly browned. 

Rinse and drain the chickpeas and put them in a baking dish. 

Arrange the marinated chicken on top of the chickpeas and place in the oven for 30-40 minutes for thighs (bone-in), or 35-45 minutes for drumsticks. 

Serve with brown rice over a bed of spinach. The chicken and chickpeas will wilt the spinach. 

*Tip: You can also make this recipe in a slow cooker by browning the onions, garlic and chicken, and then adding to slow cooker to cook on high for 6 hours. 

This recipe was written by Nancy Brown of Capability Mom.

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