Chicken with onion and chickpeas
Composition / ingredients
4
Servings:
Step-by-step cooking
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Soak chickpeas overnight with half a teaspoon of soda.
In the morning, drain the chickpeas and put them on a small fire for one hour.
Free the chickpeas from the skins by rubbing the peas between the palms.
Cut the onion into thin half rings.
Melt the butter in a saucepan and fry a third of the onion over medium heat.
Add ginger, grated on a fine grater, pepper and chicken to the onion and simmer for 2-3 minutes without frying the chicken.
Add the remaining onion, 250 ml of water, saffron, cinnamon and salt.
Bring to a boil, reduce the heat to a minimum, cover and simmer for 45 minutes.
Add the peas and finely chopped parsley to the chicken.
Mix everything carefully, cover and simmer for another 15 minutes.
Heat a frying pan with a piece of butter, fish the chicken out of the sauce and fry the chicken quickly over high heat.
Add the fire under the pan with chickpeas, let the sauce boil.
Serve the chicken, pour the sauce with chickpeas, sprinkle with chopped parsley with lemon slices.
In the morning, drain the chickpeas and put them on a small fire for one hour.
Free the chickpeas from the skins by rubbing the peas between the palms.
Cut the onion into thin half rings.
Melt the butter in a saucepan and fry a third of the onion over medium heat.
Add ginger, grated on a fine grater, pepper and chicken to the onion and simmer for 2-3 minutes without frying the chicken.
Add the remaining onion, 250 ml of water, saffron, cinnamon and salt.
Bring to a boil, reduce the heat to a minimum, cover and simmer for 45 minutes.
Add the peas and finely chopped parsley to the chicken.
Mix everything carefully, cover and simmer for another 15 minutes.
Heat a frying pan with a piece of butter, fish the chicken out of the sauce and fry the chicken quickly over high heat.
Add the fire under the pan with chickpeas, let the sauce boil.
Serve the chicken, pour the sauce with chickpeas, sprinkle with chopped parsley with lemon slices.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Cinnamon - 247 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Saffron - 310 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Onion - 41 kcal/100g
