Posted in Food Photography, Recipes

Spicy Chicken and Chickpea Stew with Pearl Onions


Serves two. Based on recipe from Gourmet Weekends.


2 chicken breasts, cut into bite size pieces
1 tablespoon olive oil
1 tablespoon butter
6 pearl onions, boiled and peeled
2 garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon dried hot red pepper flakes
3 cups chicken broth
1 can chickpeas, rinsed and drained
1/4 cup chopped fresh cilantro


  1. Heat butter and olive oil over moderately high heat in large frying pan.
  2. Brown chicken and transfer to bowl.
  3. Add onions, garlic, cumin, ginger and red pepper flakes to frying pan over moderately love heat, stirring often.
  4. Return chicken to frying pan. Add chick peas and broth. Simmer, covered for about 15 minutes. Mixture will be soupy. If thicker stew is desired simmer longer uncovered.
  5. Season with salt and pepper.
  6. Serve with chopped cilantro.



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