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
½ teaspoon ground nutmeg
1½ cups dried chickpeas
2 pound boneless, skinless chicken breast, diced
3 cups chopped onions, in all
5 cups sliced fresh mushrooms, in all
3½ 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 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 10-12 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