Chicken and Chickpea Stew

Experience a rich and hearty Kurdish dish that brings together tender chicken, nutritious chickpeas, and flavorful potatoes in a delightful stew. Simple to make yet brimming with taste, this stew is perfect when served with fluffy white rice. Whether it's a cozy family dinner or a meal to impress guests, this dish will certainly be a hit.

Ingredients

🍗 1 whole chicken, cut into pieces, skin removed
🥔 3 large potatoes, peeled and cut into big pieces
🧄 3 cloves garlic, chopped
🧅 1 large onion, chopped
🥫 1 can chickpeas, drained and rinsed
🥄 1 teaspoon curry powder
🌶 1 teaspoon red chili flakes
🌿 1 teaspoon cumin
🌱 1 teaspoon allspice
🌿 1 teaspoon turmeric
🧂 1 teaspoon chicken flavoring or bouillon
🌿 1/4 cup fresh cilantro, washed and chopped
🫒 2 tablespoons olive oil
🧈 1 tablespoon butter
🌊 4 cups water
🍚 2 cups white rice, washed and soaked

Instructions

1- Prepare the Ingredients:

Cut the chicken into pieces, removing the skin. Peel and chop the potatoes into large chunks. Chop the onion and garlic. Rinse and drain the chickpeas. Wash and chop the cilantro.

2- Brown the Chicken:

Heat 2 tablespoons of olive oil in a large pot over high heat. Add the chicken pieces and brown them evenly on all sides. This should take about 5-7 minutes.

3- Add the Vegetables and Spices:

Lower the heat to medium. Add the chopped onion and garlic to the pot and sauté until the onion is translucent. Stir in the potatoes next.
Sprinkle in the curry powder, red chili flakes, cumin, allspice, turmeric, and chicken flavoring. Stir well to coat the chicken and vegetables with the spices.

4- Simmer the Stew:

Pour in 4 cups of water and bring the mixture to a boil. Reduce the heat to low and let the stew simmer for about 30 minutes, or until the chicken is cooked through and the potatoes are tender.

5- Add Chickpeas and Cilantro:

Stir in the chickpeas and let them cook for another 10 minutes. Just before serving, stir in the chopped cilantro.

6- Cook the Rice:

In a separate pot, heat a combination of 2 tablespoons olive oil and 1 tablespoon butter. Add the soaked rice and sauté for 2 minutes, stirring regularly. Add water and a pinch of salt, bring to a boil, then reduce to low heat, and cover to cook until the rice is tender and fluffy, about 18 minutes.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: Approximately 450 kcal per serving
Nutrition per Serving: Protein 25g, Fat 18g, Carbohydrates 45g
Equipment: Large pot, chopping board, knife, cooking spoon, rice pot