Saffron Chicken with Chickpeas and Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Variation of Djaj Qdra Touimiya - Moroccan. Can be made a day in advance and reheated. Serve with rice or couscous. Ingredients:
2 lb boneless skinless chicken breasts |
2 tbsp olive oil |
3 medium onions |
1/4 tsp saffron threads |
1 tsp ground cinnamon |
1 ground black pepper |
15 1/2 oz. chickpeas, drained and rinsed |
3/4 cup almonds, blanched |
1/2 cup italian parsley |
2 tbsp lemon juice, fresh squeezed |
Directions:
1. Put chicken, oil, and 1 onion, finely chopped in a large pan and cover with water. Add saffron, cinnamon, pepper, and almonds. Bring to a boil, then turn down heat and simmer for about an hour. Lift our chicken and cut into serving pieces.
2. Add the rest of the onions, finely chopped, parsley, and chickpeas. Boil for about 10 minutes or until the onions are soft and the sauce considerably reduced. Return the chicken to the sauce to heat through.
3. To serve, arranges chicken pieces on a serving dish, cover with the chickpeas, almonds, and the sauce, and drizzle lemon juice over the dish.
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