Best 7 Leahs Chicken With Chickpeas Recipes
Are you ready for a delightful culinary journey with Leah's Chicken with Chickpeas? Prepare to tantalize your taste buds with this delectable dish that effortlessly blends the flavors of tender chicken, succulent chickpeas, and an array of aromatic spices. This wholesome and satisfying meal promises a burst of flavors with every bite, making it a perfect choice for a wholesome family dinner or a comforting meal on a cozy evening.
This comprehensive recipe provides step-by-step instructions for preparing not just one, but three variations of this versatile dish. From the classic Leah's Chicken with Chickpeas, to a zesty Lemon Chicken with Chickpeas, and a hearty Chicken and Chickpea Stew, you'll find a recipe to suit every palate and occasion. Each recipe offers a unique twist while maintaining the dish's essence, ensuring a delightful culinary experience every time.
SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC
The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
Provided by Alison Roman
Categories dinner, lunch, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season chicken parts with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place oven rack on the top third of the oven and heat to 425 degrees.
- Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
Nutrition Facts : @context http, Calories 1108, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 62 grams, Fiber 16 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1896 milligrams, Sugar 14 grams, TransFat 0 grams
LEAH'S CHICKEN WITH CHICKPEAS
I like to serve the chickpeas and the lemony sauce over rice.
Provided by Leah
Categories Whole Chicken
Yield 5
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until golden.
- Sprinkle turmeric in pan, and mix well. Put chicken on top, and brown on all sides.
- Add about 2 cups water, chickpeas, lemon juice, garlic, and salt and pepper. Bring to a boil. Simmer gently for about 1 hour, or until the chicken is tender and the liquid is reduced. Taste to adjust seasonings.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 17.9 g, Cholesterol 204.3 mg, Fat 44.5 g, Fiber 4 g, Protein 54.1 g, SaturatedFat 12.3 g, Sodium 360.1 mg, Sugar 1 g
SPATCHCOCK CHICKEN WITH LEEKS, CARROTS AND CHICKPEAS
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Wash the leeks thoroughly to remove any dirt and transfer to a large bowl. Add the carrots, chickpeas and 2 tablespoons of the herbes de Provence. Drizzle with olive oil and season with salt and pepper. Stir well to combine. Transfer to a rimmed baking sheet.
- To spatchcock the chicken, use strong kitchen shears or poultry shears and cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down on the breast to flatten it out to one thickness.
- Place the chicken on top of the vegetables in the baking sheet. Drizzle the chicken with olive oil and season with salt, pepper and the remaining 1 tablespoon herbes de Provence.
- Roast in the oven until the chicken skin is golden brown and crisp and a thermometer inserted into a thigh registers 165 degrees F, 45 to 55 minutes.
- Transfer the chicken to a cutting board and let rest for 10 minutes. Transfer the roasted vegetables to a large saute pan and add the spinach and mustard. Stir to combine, letting the residual heat from the vegetables wilt the spinach. If desired, cook the spinach further on the stovetop.
- Carve the chicken and serve with the vegetables.
ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
LEMON-SPICED CHICKEN WITH CHICKPEAS
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
- Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
- Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
LEAH'S CHICKEN WITH CHICKPEAS
I like to serve the chickpeas and the lemony sauce over rice.
Provided by Leah
Categories Whole Chicken
Yield 5
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until golden.
- Sprinkle turmeric in pan, and mix well. Put chicken on top, and brown on all sides.
- Add about 2 cups water, chickpeas, lemon juice, garlic, and salt and pepper. Bring to a boil. Simmer gently for about 1 hour, or until the chicken is tender and the liquid is reduced. Taste to adjust seasonings.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 17.9 g, Cholesterol 204.3 mg, Fat 44.5 g, Fiber 4 g, Protein 54.1 g, SaturatedFat 12.3 g, Sodium 360.1 mg, Sugar 1 g
LEAH'S CHICKEN WITH CHICKPEAS
I like to serve the chickpeas and the lemony sauce over rice.
Provided by Leah
Categories Whole Chicken
Yield 5
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until golden.
- Sprinkle turmeric in pan, and mix well. Put chicken on top, and brown on all sides.
- Add about 2 cups water, chickpeas, lemon juice, garlic, and salt and pepper. Bring to a boil. Simmer gently for about 1 hour, or until the chicken is tender and the liquid is reduced. Taste to adjust seasonings.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 17.9 g, Cholesterol 204.3 mg, Fat 44.5 g, Fiber 4 g, Protein 54.1 g, SaturatedFat 12.3 g, Sodium 360.1 mg, Sugar 1 g
Tips:
- Use fresh, high-quality ingredients for the best flavor. - If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them in water for 1 minute, then removing them from the heat and letting them sit for 1 hour. - If you don't have a Dutch oven, you can use a large skillet or pot. Just be sure to adjust the cooking time as needed. - Serve the chicken and chickpeas with your favorite sides, such as rice, quinoa, or roasted vegetables. - To make the dish ahead of time, cook the chicken and chickpeas up to 3 days in advance. Store them in an airtight container in the refrigerator. When you're ready to serve, reheat them over medium heat until warmed through.Conclusion:
This easy and flavorful chicken and chickpeas recipe is a perfect weeknight meal. It's packed with protein and fiber, and it's also a good source of vitamins and minerals. Plus, it's a budget-friendly dish that the whole family will love. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!
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