Saffron Chicken and Chickpea Stew

Total Time:
40 min
10 min
30 min

4 servings

  • 1 medium onion, chopped
  • 3 large garlic cloves, minced
  • 1 (3-inch) cinnamon stick
  • 1/4 teaspoon crumbled saffron threads
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 bay leaf
  • 1 pinch ground cloves
  • 2 teaspoons extra-virgin olive oil
  • 1/2 large fennel bulb (6 ounces)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 3/4 cups canned crushed tomatoes (15-ounce can)
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 1 pound skinless, boneless chicken breast halves
  • Salt and pepper, to taste
  • 1 1/2 cups canned chickpeas (19-ounce can)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Cook onion, garlic, cinnamon stick, saffron, pepper flakes, bay leaf, and clove in oil in a 4-quart heavy saucepan over low heat, stirring occasionally, until onion is softened, about 8 minutes.

  • Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored outer layers. Cut bulb lengthwise into 1/4-inch wedges. Cut peppers into 1 * inch pieces Add fennel and bell peppers to onion mixture and cook, stirring occasionally, 5 minutes. Add tomatoes, broth, and water and simmer, covered, until peppers are tender, about 8 minutes.

  • Rinse and drain chickpeas. Pat chicken dry and cut crosswise into 3/4-inch-thick slices. Season with salt and pepper. Add chicken and chickpeas to vegetable mixture and simmer, stirring occasionally, until chicken is cooked through, about 6 minutes. Stir in parsley and salt and pepper.

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    Recipe courtesy of Food Network Kitchen