Chicken with Onions and Garbanzo Beans
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 3 cups water
- 3 tablespoons olive oil
- 2 teaspoons ground ginger
- 1/3 cup chopped fresh cilantro
- 1 teaspoon turmeric
- 3 tablespoons chopped garlic
- Carbohydrate 60 g(20%)
- Cholesterol 135 mg(45%)
- Fat 39 g(61%)
- Fiber 16 g(62%)
- Protein 50 g(101%)
- Saturated Fat 9 g(46%)
- Sodium 604 mg(25%)
- Calories 792
Preparation Heat oil in large Dutch oven over medium-high heat. Add onions, garlic, ginger, turmeric and saffron; sauté until onions are translucent, about 5 minutes. Add chicken and cook until brown on all sides, about 10 minutes. Add 3 cups water and bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 40 minutes. Using tongs, transfer chicken to platter. Add garbanzo beans, parsley and cilantro to Dutch oven. Boil until sauce thickens slightly, about 20 minutes. Return chicken to Dutch oven. Simmer until heated through, about 5 minutes.
Preparation Heat oil in large Dutch oven over medium-high heat. Add onions, garlic, ginger, turmeric and saffron; sauté until onions are translucent, about 5 minutes. Add chicken and cook until brown on all sides, about 10 minutes. Add 3 cups water and bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 40 minutes. Using tongs, transfer chicken to platter. Add garbanzo beans, parsley and cilantro to Dutch oven. Boil until sauce thickens slightly, about 20 minutes. Return chicken to Dutch oven. Simmer until heated through, about 5 minutes.
