13-Chicken with Chickpeas and Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 402.4
- Total Fat: 16.3 g
- Cholesterol: 80.9 mg
- Sodium: 711.2 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 4.8 g
- Protein: 26.6 g
View full nutritional breakdown of 13-Chicken with Chickpeas and Rice calories by ingredient
Introduction
Practically a complete meal in itself. Serve with cucumber-yogurt salad to complete the meal Practically a complete meal in itself. Serve with cucumber-yogurt salad to complete the mealNumber of Servings: 6
Ingredients
-
3 chicken legs
3 chicken thighs
6 cups water
1/2 pound ground beef
1 onion, chopped
1 can chickpeas, drained
1 tsp salt
1 tsp allspice
1/2 tsp cinnamon
1 tbsp canola oil
1/3 cup slivered almonds
Directions
Makes 6 servings--1 cup rice mixture plus one piece of chicken each
Boil chicken in water until done--about 30 minutes.
Meanwhile, Brown ground beef with onion in large saucepan. Add chickpeas, spices, and 2 cups of the boiling chicken broth, cover and simmer 10 minutes.
Add the rice and 2 more cups of broth. Place cooked chicken on top. Cover and simmer 20 more minutes until rice is done. (or, the chicken can be deboned and set aside to place ont op of the rice after it is done)
While rice is cooking, fry the almonds in the oil until light brown, drain on paper towels.
Spoon the rice on a platter with chicken on top and sprinkle with the toasted almonds. Enjoy.
Boil chicken in water until done--about 30 minutes.
Meanwhile, Brown ground beef with onion in large saucepan. Add chickpeas, spices, and 2 cups of the boiling chicken broth, cover and simmer 10 minutes.
Add the rice and 2 more cups of broth. Place cooked chicken on top. Cover and simmer 20 more minutes until rice is done. (or, the chicken can be deboned and set aside to place ont op of the rice after it is done)
While rice is cooking, fry the almonds in the oil until light brown, drain on paper towels.
Spoon the rice on a platter with chicken on top and sprinkle with the toasted almonds. Enjoy.