Chicken and Chickpeas with Yogurt Recipe

Name: Chicken and Chickpeas with Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups plain whole-milk yogurt; 3/4 cup strained Greek-style yogurt; 2 garlic cloves, crushed; 1 1/2 tablespoons crushed, dried mint; Salt; 1 large chicken; 1 large onion, cut in half; 1 large carrot, cut into pieces; 2 bay leaves; 1 cinnamon stick; 6 to 8 cardamom pods; White pepper; 3 very thin, Lebanese breads or 2 pita breads; 3 to 4 tablespoons white wine vinegar; One 14-ounce can chickpeas, drained; 2/3 cup pine nuts; 2 tablespoons extra virgin olive oil

Servings: persons

4 cups plain whole-milk yogurt
3/4 cup strained Greek-style yogurt
2 garlic cloves, crushed
1 1/2 tablespoons crushed, dried mint
Salt
1 large chicken
1 large onion, cut in half
1 large carrot, cut into pieces
2 bay leaves
1 cinnamon stick
6 to 8 cardamom pods
White pepper
3 very thin, Lebanese breads or 2 pita breads
3 to 4 tablespoons white wine vinegar
One 14-ounce can chickpeas, drained
2/3 cup pine nuts
2 tablespoons extra virgin olive oil

1
Mix the two types of yogurt in a bowl and beat in the garlic and mint with a little salt.
2
Let it come to room temperature.
3
Put the chicken in a large saucepan and cover with water.
4
Bring it to the boil and remove any scum.
5
Add the onion, carrot, bay leaves, cinnamon stick, cardamom pods, and salt and pepper.
6
Simmer, covered, for 1 to 1 1/2 hours, until the chicken is very tender and almost falls off the bone.
7
Lift out the chicken and cut it into pieces, removing the skin and bones.
8
Strain the stock.
9
Open out the Lebanese or pita breads.
10
Toast them in the oven, or under the broiler, until they are crisp and only lightly browned.
11
Then break them up into pieces in your hands and spread them at the bottom of a wide baking dish.
12
Mix the wine vinegar in about 1 1/4 cups of the strained chicken stock, and pour over the bread, adding more if necessary, so that the bread is thoroughly soaked and soggy.
13
Sprinkle the chickpeas over it.
14
Spread the chicken over the soaked bread and chickpeas and cover the dish with foil.
15
Heat it through in a medium oven 20 minutes before you are ready to serveit should be very hot.
16
Just before serving, pour the yogurt evenly all over the dish.
17
Briefly fry the pine nuts in the olive oil until lightly golden and sprinkle over the top.
18
Instead of adding mint to the yogurt, beat in 3 tablespoons tahini.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups plain whole-milk yogurt, 3/4 cup strained Greek-style yogurt, 2 garlic cloves, crushed, 1 1/2 tablespoons crushed, dried mint, and more.

Yes, Chicken and Chickpeas with Yogurt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Chickpeas with Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions