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Artichoke, Chickpea And Fennel Giambotta

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Ingredients
  Chicken thighs/Chicken breasts 8
  Dried basil 2 Teaspoon
  Dried parsley 2 Teaspoon
  Garlic 4 Clove (20 gm), minced
  Plum tomatoes 3
  Red bell peppers 2 , chopped
  Zucchini 1 Large, halved, cut in 1 inch slices
  Fennel bulb 1 , halved, sliced
  Thyme 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Red pepper 1⁄2 Teaspoon
  Bay leaves 2
  Salt 1 1⁄2 Teaspoon
  Cooked chickpeas/Lima beans 4 Cup (64 tbs), drained
  Olive oil 2 Tablespoon
  Wine vinegar 1 Teaspoon
  Artichoke hearts 8
Directions

MAKING
1. Broil chicken for 20 minutes till it turns brown and crispy. Keep it aside.
2. In a large flame proof casserol add garlic, red pepper, fennel, diced tomatoes and herbs.
3. Combine chickpeas. Add 1 cup of stock, artichoke hearts, wine, and olive oil. Boil.
4. Add chicken. Cover the casserole and simmer for 20 minutes till chicken is cooked and tender.

FINALIZING
5. Discard bay leaves. Add zucchini.

SERVING
6. Serve Artichoke, Chickpea And Fennel Giambotta with white fish haddock and fish stew.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Casserole
Interest: 
Holiday, Party
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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