Artichoke, Chickpea and Fennel Giambotta

world.food's picture

Jan. 24, 2012

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
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 900Calories from Fat 167

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 1938 mg80.75%

Total Carbohydrates 134 g44.7%

Dietary Fiber 55 g220%

Sugars 18 g

Protein 68 g136%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet