Israeli/Middle Eastern spices are the secret to this delicious simple and quick dinner!
This is what you need:
6 fairly thin chicken breasts skinned and boned
3 tablespoons olive or canola oil
3 cloves of fresh garlic - crushed
½ cup chopped parsley or according to taste (we like a lot)
8 oz or 170 grams cooked chickpeas. You can use a can if you like, drain the chickpeas. I use dried chickpeas I soak overnight.
1 teaspoon salt
1 teaspoon cumin
½ teaspoon turmeric
½ black pepper
1 teaspoon Israeli Philadelphia spice or sweet paprika if unavailable where you live
A little flour for dusting
2 cups of boiling water
All spice can be changed according to taste
Pat dry well the chicken breasts
Sprinkle flour on both sides
Heat the oil in a pan and add the chicken breasts
Turn after about 4 minutes and when golden cook for another 4-6 minutes. Turn a couple of times until the chicken looks golden all over and cooked from the outside.
Add 1 cup of water and turn up heat to bubble a little for about 10 minutes. Mixed with the spices and oil this will create a sauce
Add the crushed garlic
Add the chickpeas spreading them on top of chicken
Add chopped Parsley and add the other cup of boiling water
Blend with the chickpeas and sauce and bring to a slight boil then lower heat and cook for 30 minutes covered. Check to see if liquid has been absorbed and add water if needed to keep it from drying up and maintaining a sauce.
That's all there is to this delicious dinner. Quick and easy! Serve over rice or couscous! Watch video at bottom of page.