Chicken Stew with Chickpeas and Plum Tomatoes
Prep time:
Cook time:
Total time:
Serves: 6
Per serving: Calories 346 (From Fat 82); Fat 9g (Saturated 2g); Cholesterol 38mg; Sodium 721mg; Carbohydrate 47g (Dietary Fiber 6g); Protein 22g.
Ingredients
- 2 TABLESPOONS OLIVE OIL
- 4 CHICKEN THIGHS
- 1 SMALL ONION, CHOPPED
- 1 CELERY STALK, CHOPPED
- ½ TEASPOON CINNAMON
- ¼ TEASPOON GINGER
- 1 TEASPOON TURMERIC
- 1 TEASPOON BLACK PEPPER
- ½ TEASPOON SALT
- 1 (14.5OZ) CAN CHICKPEAS, DRAINED
- 1 LARGE CAN (28OZ) PLUM TOMATOES
- 4 CUPS LOW-SODIUM CHICKEN STOCK
- ¼ CUP RED LENTILS
- ½ CUP LONG GRAIN RICE
- ¼ CUP LEMON JUICE
- ½ CUP CILANTRO, CHOPPED
Instructions
- IN A LARGE STOCK POT, HEAT THE OLIVE OIL OVER MEDIUM HIGH HEAT. ADD THE CHICKEN THIGHS AND COOK FOR 3 MINUTES ON EACH SIDE. ADD THE ONION, CELERY, SPICES, AND CHICKPEAS AND COOK FOR 3 MINUTES TO HEAT SPICES.
- POUR IN THE TOMATOES AND CHICKEN STOCK AND THEN ADD IN THE LENTILS AND RICE. BRING THE MIXTURE TO A BOIL OVER MEDIUM HIGH HEAT, COVER AND REDUCE THE HEAT TO LOW AND SIMMER FOR 1 HOUR AND 15 MINUTES.
- STIR IN THE LEMON JUICE AND DIVIDE STEW INTO 6 BOWLS. GARNISH EACH BOWL WITH 2 TABLESPOONS OF CHOPPED CILANTRO AND SERVE.
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