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Chickpea Chicken Stew

stews, chicken - other

1 tablespoon vegetable oil
2 chicken legs
1/4 teaspoon each salt and pepper
2 carrots; sliced
2 stalks celery; sliced
1 onion; chopped
1 clove garlic; minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
pinch cinnamon
1 can (19 oz) chickpeas; drained and rinsed
1 cup chicken stock
2 tablespoon chopped fresh coriander or parsley

Mound couscous (follow the directions on the box) onto plates and spoon stew over top. Serve with a salad. In skillet, heat oil over medium-high heat; brown chicken, 7 to 10 minutes. Season with salt and pepper. Remove and set aside. Drain off all but 1 tbsp fat from pan. Add carrots, celery, onion, garlic, cumin, oregano, ginger, curry powder and cinnamon; cook for 2 minutes. Add chickpeas and stock, scraping up brown bits. Arrange chicken on top; cover and cook over medium low heat for 30 minutes or until juices run clear when chicken is pierced. Garnish with coriander.

Contributor: Canadian Living Magazine - October, 1998

Yield: 2 servings

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