Meat & Chicken

Chicken with Chickpeas and Raisins

Enjoy this scrumptious chicken dish which goes down well on cold winter nights…..


3 tbs olive oil
3 medium onions, chopped
2 cloves garlic, crushed
1,5 tsp tumeric
1/2 tsp chilli powder
1 tsp ground coriander
1.5 kg chicken pieces ( or 1 kg chicken thigh fillets, diced )
Juice of 2 lemons
Grated rind of 1 lemon
2 cups chicken stock
225 gr chickpeas, soaked overnight
1/4 cup raisins
2 tbs chopped paesley
Freshly ground pepper


1. Heat oil in a large casserole dish and saute onions for 5-8 minutes, until soft.
2. Add garlic, turmeric, chilli and coriander and cook for 1 minute.
3. Put chicken pieces into casserole dish and saute, turning until evenly coated with spices.
4. Add lemon juice and rind, chicken stock, pepper and chickpeas.
5. Cover, bring to the boil, then reduce to a simmer and cook for 35-40 minutes.
6. Add raisins and parsley and cook, uncovered, for another 15 minutes until chicken and chickpeas are tender and some cookind liquid has evaporated.

Serve over bulghur.


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