Chicken with Chickpeas
1 (3 pound) whole chicken, cut into pieces
1 Tbsp oil
1 onion, chopped
1 tsp ground turmeric
1 tsp red pepper flakes
1 can chickpeas, drained
1 lemon, juiced
3 cloves garlic, minced
salt and pepper to taste
1 can cream of chicken soup
1 can of water (use the can from the soup)
In a large skillet, saute onion in oil until golden. Sprinkle turmeric and red pepper flakes in pan, and mix well. Put chicken on top, and brown on all sides.
Add the soup, water, chickpeas, lemon juice, garlic, and salt and pepper. Bring to a boil. Simmer gently for about 1 hour, or until the chicken is tender and the liquid is reduced. Taste to adjust seasonings. Serve with rice.
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