Chickpeas, Chicken, and Mushrooms
This is a no added fat recipe.
2 tablespoons Chef Paul Prudhomme's Poultry Magic®
2 teaspoons dried sweet basil leaves
1/2 teaspoon ground nutmeg
1 1/2 cups dried chickpeas
2 pound boneless, skinless chicken breast, diced
3 cups chopped onions, in all
5 cups sliced fresh mushrooms, in all
3 1/2 cups defatted chicken stock, in all
1 tablespoon minced fresh garlic
how to prepare
Day 1 Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the peas absorb the water, they will more than double in volume.
Day 2 Combine the first 3 ingredients (seasoning mix) in a small bowl. Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°F, about 4 minutes.
Drain but do not rinse the chickpeas.
Sprinkle the chicken evenly with 2 tablespoons of the seasoning mix and rub it in well. Place the chicken in the pot and cook, stirring as necessary, until it is browned on all sides, about 6 minutes. Remove the chicken and set it aside. Reduce the heat to medium, add 1 cup of the onions and all the chickpeas to the pot, stir, and cook for 5 minutes.
Return the heat to high and add 2 cups of the mushrooms and ½ cup stock. Scrape the pan bottom and cook for 10 to 12 minutes. Add the remaining seasoning mix, onions, stock, and mushrooms, along with the garlic and chicken, and cook until the chicken is completely done, about 15 minutes. Makes 4 Servings.
Copyright © 1995 by Paul Prudhomme