Ingredients
3 skinless and boneless Chicken Breasts
½ large Yellow Onion
2 medium sized Tomatoes
2 cups Chopped Cilantro
1 15oz. can Chickpeas
1 Tbsp. minced Garlic
1 cup Water or Chicken Stock
½ tsp. Turmeric
¼ tsp. Cayenne
½ tsp. Cumin
½ tsp. Coriander
1 tsp. Salt
½ tsp. Pepper
½ tsp. Garam Marsala
2 Tbsp. Olive Oil
Rice:
2 cups Chicken Stock
1 cup Rice
Other:
Naan
❃❃Serves 4❃❃
Preparation
Dice onion, chop cilantro, drain chickpeas, mince garlic and cut chicken breasts into bite size pieces. Remove seeds from tomato and chop.
Preheat oven to 375 to warm and crisp Naan bread.
Rice
Cook
rice according to package directions.
Chicken
In
a mid-size Dutch oven or heavy bottomed pan add the olive oil, onion and
tomatoes. Cook until onions are soft and
translucent. Add the garlic and all the
spices stirring so that the spices are distributed and so the garlic does not
burn. Add chicken and mix all
ingredients together. Cook for about
three minutes and add the cilantro and water or chicken stock. Cover turn heat to medium and let cook for
about 30 minutes stirring occasionally.
Add chickpeas and let cook for another 15 minutes.