You may also like
Categories:
vegetable oil onion ground turmeric chicken chicken chicken water lemon juice salt black pepper garlic chickpeas
Viewed: 30 - Published at: 7 years agoIngredients
- 1 tablespoon vegetable oil
- 1 cup finely chopped onion
- 3/4 teaspoon ground turmeric
- 2 chicken drumsticks (about 1/2 pound), skinned
- 2 chicken thighs (about 1/2 pound), skinned
- 2 chicken breast halves (about 1 pound), skinned
- 2 1/2 cups water
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves, crushed
- 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
Method
- Heat oil in a large Dutch oven over medium heat. Add onion, and cook 12 minutes or until onion is golden, stirring often. Stir in the turmeric. Add the chicken to pan, turning to coat. Add the water and next 4 ingredients (water through garlic); bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove from heat.
- Remove the chicken from broth. Remove chicken from bones; cut meat into bite-size pieces. Discard bones. Return chicken to pan, and add chickpeas. Cook 5 minutes or until the chickpeas are thoroughly heated.
