Stewed Chicken and Chickpeas (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 14 -ounce can no-salt-added tomato sauce |
1 15 -ounce can chickpeas, drained and rinsed |
1 small bell pepper (any color), thinly sliced |
1/3 cup dried apricots, halved |
2 cloves garlic, smashed |
1/4 teaspoon garam masala or ground cinnamon, plus more for topping |
large pinch of red pepper flakes |
kosher salt |
4 6 -ounce skinless, boneless chicken breasts |
1/4 cup low-fat (2 percent) greek yogurt |
chopped fresh parsley, for topping (optional) |
3 whole-wheat pitas, quartered |
Directions:
1. Combine the tomato sauce, 1 cup water, the chickpeas, bell pepper, apricots, garlic, garam masala, red pepper flakes and 1/2 teaspoon salt in a large skillet and bring to a simmer over medium-high heat. Nestle the chicken in the tomato-chickpea mixture; reduce the heat to maintain a gentle simmer and cook, uncovered, turning the chicken once, until cooked through, about 20 minutes.
2. Divide the chicken and tomato-chickpea mixture among plates, top with the yogurt and sprinkle with parsley and garam masala to taste. Serve with the pita wedges.
3. Photograph by Christopher Testani
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