I am a sucker for chickpeas…love’em.
Rice (long-grained, brown, jasmine or basmati)
4 boneless skinless chicken breasts, cut into bite-sized pieces
2 tspn. ground coriander
1 tspn. turmeric
1/2 onion, chopped
2 garlic cloves, minced
15 oz. can chickpeas, rinsed and drained
2 T olive oil
Salt and pepper to taste
1 tspn. ground cumin
2 bay leaves
1 red bell pepper, seeded and chopped
1/3 c. golden raisins
Cook rice according to directions on packaging.
Heat 1 T. olive oil in a large saucepan over medium heat. Season chicken with salt and pepper and sprinkle with coriander and cumin. Cook chicken until it is thoroughly cooked. Remove from pan and set aside.
Add remaining oil to the pan the chicken was in. Add onion, garlic, bell pepper, basil leaves and turmeric. Cook until onions are tender. Then add chicken back to the pan. Add chickpeas and raisins and stir.
Serve chicken mixture on top of rice.
Did I change anything? The original recipe called for chicken thighs and a whole onion. We didn’t have chicken thighs and a whole onion would have been way too much. The original recipe called for saffron. I don’t have any saffron, so I added turmeric instead…similar effect and WAY cheaper. The original recipe called for long-grain rice. I had jasmine rice in the pantry, so that’s what I used. I figured it suited the dish, so I went with it.