I am so fond of this recipe and my family loves it too.
It's hearty and tasty and a great low glycemic, gluten free, protein packed recipe for those who are paying special attention to their diet. Of course, I prefer all organic ingredients.
- 1/2 cup blanched almonds
- 1/2 cup chickpeas
- 3-4 lbs chicken
- 4 tbsp olive oil
- 1/2 tsp saffron threads
- 2 finely chopped sweet onions
- 4 cloves of garlic
- 3 1/4 cups chicken stock
- 2-3 cinnamon sticks
- 5-6 tbsp chopped flat leaf parsley
- lemon juice to taste
- salt and ground black pepper
1) Place blanched almods and soaked chickpeas in a large casserole filled with enough water to cover. Bring to a boil for 10 minutes. Once boiled, reduce to a simmer for 1-1 1/2 hours until chickpeas are soft. Drain chickpeas and almonds and set aside. *If using canned chickpeas, just blanch almonds and set drained chickpeas and almonds aside. No need to boil for 1- 1 1/2 hours.
2) Place skinned chicken pieces in the casserole with oil, half of the saffron, salt and black pepper. Heat gently, stirring until chicken is coated with oil on both sides.
3) Add the onions and stock, bring to a boil, then add almonds, chickpeas and cinnamon sticks. Cover with a lid tightly and cook gently for 45-60 minutes until chicken is completely tender.
4) Transfer the cooked chicken to a serving plate and keep warm. Bring the sauce to a boil and cook over high heat until it is well reduced stirring with a wooden spoon.
5) Add the chopped parsley and remaining saffron to the casserole and cook for 2-3 minutes longer. Add lemon to sharpen the sauce, then pour over chicken. Add more parsley if desired.
This recipe is derived from the Best Ever Slow Cooker, One-pot & Casserole Cookbook, page 242