Israeli Chicken Stew
Boneless-Skinless Chicken Thighs in a Chickpea/Matbucha Stew Base
- 4 pieces Boneless-Skinless Chicken Thighs
- 1 cup Chicken Stock (or you can use Vegetable Stock)
- 1/2 cup White Wine (optional)
- 1 recipe Chickpea Salsa (See attached)
- 1 cup Madbucha (I use Achla brand)
- 1 tbsp Pereg Chicken Seasoning
- 1 tbsp McCormick Salt Free Garlic & Herb Seasoning
- Salt & Pepper to tase
Chickpea Salsa
- 1 can Chickpeas (no salt added or low sodium)
- 1/2 Minced Red Onion
- 1/2 Minced Green Pepper
- 2 cloves Minced Garlic
- 1 Minced Jalepeño Pepper
- 2 tsp Apple Cider Vinegar
- 1/2 Minced Red Pepper
- 1 tbsp Olive Oil
- 2 tsp Lemon Juice
- 2 oz Finely Chopped Cilantro
- 2 oz Finely Chopped Parsley
RECIPE PREPARATION: A few hours or the day before:
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Mince/Dice/Combine all the ingredients for the Chickpea salsa.
Refrigerate and marinate at least 2 hours, overnight would be best.
When ready to cook:
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In a medium saute pan, saute the chicken thighs for 3 minutes.
Do not move them until you start to see them the top side turning white around the edges.
Season then turn over.
Season the 2nd side and cook another 2-3 minutes. -
Once cooked, add the stock and the wine (optional) into the pan.
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Add the chickpea salsa and Matbucha, stir to combine.
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Cover and simmer on low for 10 minutes.
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Serve by plating the Thighs then covering with the Chickpeas and sauce
