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Chickpea And Chicken Hot Pot

Ingredients
  Chickpeas 8 Ounce
  Onions 1 Pound
  Ground cinnamon To Taste
  Cayenne pepper 1 Pinch
  Saffron grains/Turmeric 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Boiled chicken 3 1⁄2 Pound
  Turnips 1 Pound
  Lemon juice 2 Tablespoon
Directions

GETTING READY
1) In a pot of cold water, soak the chickpeas for about 4 hours or preferably overnight.

MAKING
2) In a pressure cooker, add 1 3/4 pints of the soaking liquid. Cover and let it come to a boil. Cook on high for about 15 minutes.
3) Let cool down before removing the lid.
4) Add a quarter of the chopped onions into the cooker with a pinch of cinnamon, cayenne pepper, saffron or turmeric, salt and pepper. Add in the cleaned chicken.
5) Next, add in 1/2 pint of water. Close the cooker, put the weight on and cook on high for about 40 minutes. Let cool.
6) Open the lid. Pick the chicken pieces out and set them aside.
7) Add into the cooker, the chopped onions, quartered turnips. Cook on high pressure for 8 more minutes. Let cool down before taking the lid off.
8) Debone the chicken. Slice the flesh into small pieces. Add the chicken into the cooker with the lemon juice.
9) Heat to warm.

SERVING
10) Serve the Chickpea and Chicken Hot Pot with sesame or poppy seed rolls. Serve green salad too, on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Cook Time: 
60 Minutes
Servings: 
6

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