Chickpeas and Almond Chicken

Hello Dear Friends,

I have a great recipe for those who want to stand out from the classics and make a difference in the new year. As a matter of fact, this recipe is a derivative of the chicken tagine I prepared before, its name is Kdra. If you remember Chicken Tagine It was a Moroccan dish and had many sweet flavors, from honey to dried apricots. This time, I purified it from excess spices and made it more suitable for our taste. Even if I can't find saffron, I used turmeric for those who say it's too expensive.

You want this recipe that I have prepared before. You can serve it with rice. Those who want to add a little more flavor can add 1 stick of cinnamon while cooking.

Those who want to use unshelled almonds can buy unroasted almonds from herbalists and soak them in hot water for 15 minutes and peel them.

This week's theme "New year" last week Click on this link for the winners.  It's your last two weeks to enter our contest and win great gifts. You can catch the chance by sending your recipes to the address in the link.

Love…

Ingredients for Chickpea and Almond Chicken Recipe

• 8 chicken drumsticks
• Half a cup of almonds
• 1 cup chickpeas (boiled)
• 1 medium onion (diced)
• 4 tablespoons of butter flavor
• 10 shallots
• Salt, freshly ground black pepper
• 2-3 teaspoons of turmeric or a small pinch of saffron
• 2 cups of chicken stock
• One-quarter teaspoon of lemon juice
• 4-5 tablespoons of chopped parsley

How to Make Chickpea and Almond Chicken Recipe?

1. Wash and dry the baguettes. With the help of a sharp knife, make scratches on the skin, add salt and pepper to flavor it.
2. Take 2-3 tablespoons of oil in the pan, heat the oil and fry the chickens in this oil by frying them lightly.
3. Take the fried chickens on the baking tray and put 1 teaspoon of oil on them and bake them in a preheated oven at 185 degrees for 15 minutes.
4. While the baguettes are cooking, roast the almonds (if desired, soak in hot water for 15 minutes, then peel the shells and optionally with the shells) in a pan. It is enough to fry for 10-15 minutes on low heat until it turns color.
5. Take the onions and shallots into the pot where you sealed the chicken. Start sautéing on low heat. Add the almonds and chickpeas to the pink onions and fry them lightly.
6. Add the chicken from the oven to the pot. Add turmeric, black pepper, salt, chicken stock and optionally lemon juice to the pot and mix gently.
7. Cook on low heat with the lid closed until the chickens are completely colored and tender (approximately 25 minutes).
8. Sprinkle the cooked chicken with parsley and serve hot with rice.