CHICKEN & CHICKPEA RICE
Cook our quick and easy chicken rice pot as a speedy midweek supper for the whole family. If the kids turn their noses up at chickpeas, try adding peas
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 40m
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
- Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock - if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.
Nutrition Facts : Calories 417 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.5 milligram of sodium
MOROCCAN CHICKEN AND RICE WITH CHICKPEAS
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
- Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 768 g, Fat 25 g, Fiber 8 g, Protein 53 g
CHICKPEAS AND RICE
This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.
Provided by jkworth
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook water, rice, thyme, and bay leaf and set aside.
- Heat olive oil and half of the butter in a skillet and then add chickpeas.
- When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
- Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
- Remove from heat and mix rice and chickpeas together until rice is a golden color.
- Mix in remaining butter (cubed) and Parmesan cheese.
ONE-POT CHICKEN & CHICKPEA PILAU
A super-fast superhealthy meal - chicken and chickpea pilau made in just one pot
Provided by CJ Jackson
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat a large, lidded frying pan or fl ameproof casserole and add the oil. Fry the chicken thighs for 2 mins, turning halfway through cooking, until lightly coloured, then lift onto a plate. Add the leeks to the pan and stir-fry for 3 mins, then add the garlic and tip in the chickpeas, most of the lemon zest and rice. Stir together until well mixed.
- Nestle the chicken in the rice mix. Pour over the stock and season lightly. Cover and cook on a low heat for 20 mins until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid. Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked. Sprinkle with the remaining lemon zest to serve.
Nutrition Facts : Calories 447 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.8 milligram of sodium
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