Halal Chicken Cacciatore with chickpeas
Halal Chicken Cacciatore with chickpeas. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 650 g halal-certified boneless chicken thigh
- 25 ml olive oil
- 120 g onion
- 100 g carrots
- 8 g garlic
- 4 g salt
- 1 g black pepper
- 300 ml water
- 350 g tomatoes
- 200 g cultivated mushrooms
- 2 g dried rosemary
- 120 g fully cooked chickpeas
- Drain the fully cooked chickpeas. Cut chicken into 3 cm pieces; chop onion, carrots and garlic.
- Heat oil and brown chicken for 5 minutes. Add onion, carrots and garlic and cook for 5 minutes.
- Add all other main ingredients plus the variation vegetables and water. Cover and simmer gently for 20–25 minutes; stir occasionally.
- Make sure every vegetable is tender and the thickest chicken piece reaches 74 °C. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Evan Joshua Swigart (TheCulinaryGeek) — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Chicken_cacciatore_(cropped).jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Chicken with mushrooms and tomato over pasta; the pasta pictured is not included in this formula. The Commons source is already cropped; no additional crop was made.
Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Halal Chicken Cacciatore.