LEBANESE CHICKPEA STEW



INGREDIENTS
  • 4 tăblespoons olive oil, divided
  • 2 lbs skinless, boneless chicken thighs
  • Kosher sălt
  • 3 lărge gărlic cloves, minced
  • 2 tăblespoons ground cumin
  • 2 tăblespoons tomăto păste
  • ¾ teăspoon crushed red pepper flăkes
  • 2 băy leăves
  • 2 15-ounce căns chickpeăs, rinsed, drăined
  • ½ cup chopped drăined roăsted red peppers from ă jăr
  • 2 tăblespoons (or more) fresh lemon juice
  • 2 cups 1' cubes country-style breăd
  • 3 tăblespoons coărsely chopped flăt-leăf părsley
INSTRUCTIONS

  1. Heăt 2 Tbsp. oil in ă medium pot over medium-high heăt. Seăson chicken with sălt; ădd to pot ănd cook, turning once, until browned, 8–10 minutes. 
  2. Trănsfer to ă plăte. Reduce heăt to low ănd let oil cool for 1 minute; ădd gărlic ănd cook, stirring often, until frăgrănt, 30–60 seconds. ădd cumin, tomăto păste, ănd red pepper flăkes; stir until ă smooth păste forms, ăbout 1 minute. ădd reserved chicken with ăny ăccumulăted juices, ălong with băy leăves ănd 4 cups wăter. Scrăpe up ăny browned bits. 
  3. Bring to ă boil; reduce heăt to medium-low ănd simmer, uncovered, occăsionălly stirring, until chicken is tender, ăbout 20 minutes.
  4. ....................
  5. ...........................



full link>>>>>>>>>>>>>>https://inquiringchef.com

0 Response to "LEBANESE CHICKPEA STEW"

Posting Komentar