Chicken With Chickpeas and Olives |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a one-pot dish that is perfect for reheating for shabbat lunch. The recipe comes from a cookbook published by an Israeli supermarket chain. Ingredients:
1 roasting chicken, divided into 8 pieces |
salt and pepper |
oil (for frying) |
2 green peppers, cut into small cubes |
2 small onions, chopped |
1 small hot pepper, chopped (optional) |
1 cup canned chick-peas |
1 cup rice |
2 cups chicken soup |
2 cups of pitted olives, both green and black |
2 garlic cloves, crushed |
Directions:
1. Coat chicken pieces with salt and pepper, brown in hot oil on both sides. Remove from pan.
2. Brown onions and peppers in oil. Add crushed garlic and spices.
3. Add chickpeas, rice, and chicken soup. Mix well and remove from stove.
4. Spread chicken and olives on top of the vegetable-rice mixture. Cover and bake in a medium oven (180°C) for an hour and a half.
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