Saffron Chicken and Chickpea Stew Recipe

Name: Saffron Chicken and Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 3 large garlic cloves, minced; 1 (3-inch) cinnamon stick; 1/4 teaspoon crumbled saffron threads; 1/4 teaspoon dried hot red pepper flakes; 1 bay leaf; 1 pinch ground cloves; 2 teaspoons extra-virgin olive oil; 1/2 large fennel bulb (6 ounces); 1 red bell pepper; 1 yellow bell pepper; 1 3/4 cups canned crushed tomatoes (15-ounce can); 1/2 cup chicken broth; 1/2 cup water; 1 pound skinless, boneless chicken breast halves; Salt and pepper, to taste; 1 1/2 cups canned chickpeas (19-ounce can); 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 medium onion, chopped
3 large garlic cloves, minced
1 (3-inch) cinnamon stick
1/4 teaspoon crumbled saffron threads
1/4 teaspoon dried hot red pepper flakes
1 bay leaf
1 pinch ground cloves
2 teaspoons extra-virgin olive oil
1/2 large fennel bulb (6 ounces)
1 red bell pepper
1 yellow bell pepper
1 3/4 cups canned crushed tomatoes (15-ounce can)
1/2 cup chicken broth
1/2 cup water
1 pound skinless, boneless chicken breast halves
Salt and pepper, to taste
1 1/2 cups canned chickpeas (19-ounce can)
3 tablespoons chopped fresh flat-leaf parsley

1
Cook onion, garlic, cinnamon stick, saffron, pepper flakes, bay leaf, and clove in oil in a 4-quart heavy saucepan over low heat, stirring occasionally, until onion is softened, about 8 minutes.
2
Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored outer layers.
3
Cut bulb lengthwise into 1/4-inch wedges.
4
Cut peppers into 1 * inch pieces Add fennel and bell peppers to onion mixture and cook, stirring occasionally, 5 minutes.
5
Add tomatoes, broth, and water and simmer, covered, until peppers are tender, about 8 minutes.
6
Rinse and drain chickpeas.
7
Pat chicken dry and cut crosswise into 3/4-inch-thick slices.
8
Season with salt and pepper.
9
Add chicken and chickpeas to vegetable mixture and simmer, stirring occasionally, until chicken is cooked through, about 6 minutes.
10
Stir in parsley and salt and pepper.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 medium onion, chopped, 3 large garlic cloves, minced, 1 (3-inch) cinnamon stick, 1/4 teaspoon crumbled saffron threads, and more.

Yes, Saffron Chicken and Chickpea Stew falls under the Soups & Stews 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.

Saffron Chicken and Chickpea Stew

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