Thursday, October 14, 2010

Stewed garbanzo beans and chicken

I'm a big fan of repurposing my leftovers in new dishes. There's a show on Food Network I watched a lot (when I had access to cable) that revolved around the idea. The host would show you how to cook a big meal when you had more time and use the leftovers from that meal to stretch into two more dinners the rest of the week.
For me it's more about saving money than time, but not eating the same thing every night of the week is also a perk.
After the wedding we took home a bit a food. We ate most of it over the honeymoon, but we had several grilled chicken thighs leftover that I had frozen to use later. So when I stumbled on a recipe that I had every ingredient for (even a can of garbanzo beans I had been saving for a batch of hummus that never appeared) on Budget Bytes, I couldn't wait to get started. So I present my version of Greek stew with garbanzo beans and chicken.

Stewed garbanzo beans and chicken
3 chicken thighs
1 med. yellow onion, chopped
5 cloves of garlic, minced
olive oil
dried oregano
dried thyme
crushed red pepper flakes
1 28-oz. can of dices tomatoes
1 8-oz can of tomato sauce
1 can of garbanzo beans, drained
feta cheese

1) Rinse the chicken thighs and pat dry. Sprinkle both sides with salt and pepper. Heat a large, deep skillet over medium/high heat with 2 Tbsp. of olive oil. The oil is ready when it has a wavy appearance. Cook the chicken pieces on each side until golden brown and crispy (5 min. each side). (Mine were already cooked, I just crisped up the skin in the pan.
2) While the chicken is browning, dice the onion and garlic. Once the chicken has browned, remove it to a plate and add the onion and garlic to the pan. Cook the onion and garlic until they are soft and transparent.
3) Add the canned tomatoes, tomato sauce, bay leaves, oregano, thyme and half of the chopped parsley to the pan. Stir well to combine then add the chicken pieces back to the pot. Reduce the heat to low, place a lid on the pan and simmer for 20 minutes.
5) After the stew simmers for 20 minutes, remove the lid, drain the chickpeas and add them to the pot. Continue to simmer for 15 minutes without a lid.
Serve with couscous and sprinkle with feta cheese.

I made my couscous with chicken stock instead of water and added golden raisins to it. I have no final picture because everyone ate it too quickly! That seems to be a regular happening around my food.

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