Ingredients
-
1/2 - 1
-
2 - 3
-
-
1
-
3/4
-
1/2
-
3
-
2
-
1
-
-
2
-
1
-
1
-
1/4
-
1/2
Directions
Ginger Chicken With Chickpeas (Moroccan Tagine), I found this recipe in Paula Wolfert’s cookbook After playing around with it a little, I came up with this version Even if you don’t love chickpeas this recipe is worth trying Add an extra hour to the cook time if you are not using a pressure cooker , Made this tonight I’m caring for my twin grandbabies and handicapped husband I just didn’t have time to cook anything tonight that was long and drawn out this was fast and so delicious!!! Thank you!, I made this recipe for a few people and it was a big hit used my pressure cooker and the flavors were terrific Make sure not to serve this with any powerful side dishes, the flavors of this are subtle I followed the recipe rather closely but with the following adjustments: -I did not remove the skins of the chickpeas, maybe that was suggested to let the chickpeas absorb more flavor? But I didn’t want to do it and it still tasted great -I browned the chicken before cooking it in the pressure cooker, which is usually recommended to help lock in the flavors -I added some frozen spinach to the pot after pressure cooking – added to the recipe without overpowering the flavors and looked gorgeous
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cover Dried Chick-Peas With Water & Soak Overnight. You Can Do This in Advance & Then Freeze the Chick-Peas. When Ready to Use Take Out of the Freezer & Thaw. |
|
2
Done
|
Blend Salt, Ginger, Pepper, Garlic, Oil, & Lemon Juice in a Bowl. Take a Skewer (preferably) or Sharp Knife & Poke Several Holes Into the Chicken. Then Dip the Chicken Into the Mixture So That All Sides Are Covered. Place Chicken Into a Glass & Cover With the Remaining Mixture. Let It Marinate For at Least 2 Hours. |
|
3
Done
|
Drain the Soaked Chick-Peas or Thaw the Ones Already Prepared. Place Chick-Peas, 1/2 Tsp Salt, & Fresh Water Into a Sauce Pan or Pressure Cooker & Cover With Lid. If Using a Pan, Cook Chick-Peas For 45 Minutes. If Using a Pressure Cooker, Cook For 15 Minutes (after It Starts to Hiss). |
|
4
Done
|
Drain Chick-Peas & Submerge in a Bowl of Cold Water. Gently Rub the Chick-Peas to Remove Their Skins. Immediately Remove Skinned Peas from the Water & Place Into Another Bowl. |
|
5
Done
|
Place 3 Cups of Water, Chicken & Any Juices in the Bowl Into the Large Pot or Pressure Cooker. Add Salt, Turmeric, Ginger, Parsley, 2 Cloves Garlic, Cinnamon Stick, & Butter. If Using a Pot Bring to Boil, Reduce Heat, Cover, & Simmer For 1 Hour, Turning the Chicken Frequently in the Sauce. If Using a Pressure Cooker, Cover & Cook For 8 Minutes (after It Starts to Hiss). |
|
6
Done
|
Remove Chicken, Place Back in the Glass Bowl & Cover to Stay Warm. Add Onions & Cooked Chick-Peas to the Pot. Bring to a Rolling Boil & Cook Until the Onions Are Very Tender & the Sauce Has Reduced to About 2 Cups. Mix Cornstarch & a Little Water to Make a Thin Paste, Add to Sauce to Thicken. After the Sauce Has Thicken Some Return Chicken Back Into the Pot to Reheat. |
|
7
Done
|
to Serve, Place Chicken Into a Deep Dish & Cover With Sauce. |
