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Chicken with chickpeas, tomatoes and turmeric

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Ingredients for 2 servings:

  • 4 chicken thighs or other chicken parts
  • 1 ½ handfuls of chickpeas
  • 3 tomatoes
  • 2 onions
  • Turmeric, approx. 2 – 3 tsp
  • Salt
  • possibly olives, black

Instructions

Working time approx. 5 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 5 minutes

Cut the onions into large wedges (similar in size to apple wedges). Cut the tomatoes into wedges as well. Place the chickpeas (soaked overnight, uncooked), onions, and tomatoes in a casserole dish. Add salt and turmeric and mix well. Finally, place the chicken pieces (salt them first) on top and roast in the oven at about 200 degrees Celsius (400 degrees Fahrenheit) for about 30-40 minutes, depending on how dark you want the dish (I prefer darker – it adds more flavor!). Turn the chicken about 2-3 times during the roasting time. Tip: The skin should be on top after the last turn, which makes it crispier. You can also add black olives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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