Chickpeas, Chicken, and Mushrooms

from the kitchen of Chef Paul Prudhomme

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