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Ingredients
1 chicken, quartered
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, thinly sliced
1 teaspoon turmeric
1 cinnamon stick
1 pinch saffron
Salt and pepper to taste
½ cup raisins
¼ cup parsley or fresh coriander, chopped
1 20-ounce can chick peas
Nutritional analysis per serving (4 servings)
35 grams carbs; 225 milligrams cholesterol; 834 calories; 21 grams monosaturated fat; 10 grams polyunsaturated fat; 14 grams saturated fat; 50 grams fat; 7 grams fiber; 1163 milligrams sodium; 61 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brown the chicken in the oil. Add the garlic, onion, turmeric, cinnamon and saffron, salt and pepper. Cover and simmer, stirring occasionally to prevent the chicken from sticking to the bottom of the pan. Cook for 20 minutes.
- Step 2
Add the raisins, parsley and chick peas. Mix well. Cover and simmer for 20 to 30 minutes or until the chicken is tender. Correct seasoning and serve.
Private Notes
Comments
This was incredibly easy and tasty. I only had skinless, boneless thighs, so the cooking time was significantly shorter than the recipe. I will definitely make this again!
Hm. Not sure what happened here, I followed instructions and the taste was just odd. Maybe I used too much saffron I don’t know what a pinch of saffron is.
Yum yum especially atop couscous…
This was incredibly easy and tasty. I only had skinless, boneless thighs, so the cooking time was significantly shorter than the recipe. I will definitely make this again!