Yoghurt marinated chicken with chickpea and bean stew

A great midweek dish

Ingredients


  • 4 chicken breast
  • 200 ml natural yoghurt
  • juice 1 lime
  • 2 cloves crushed garlic
  • 25 mm piece ginger, finely chopped
  • 15 g ground coriander
  • 5 g ground cumin
  • 5 g ground allspice
  • 5 g paprika
  • 1 tsp chilli flakes
  • salt
  • 100 g butter
  • juice one lemon
  • 1 red onion, sliced
  • 1 tin of chick peas
  • 1 tin of butter beans
  • 250 g large cous cous (called mograbiah or fregola, cooked)
  • clove sliced garlic
  • 50 mm piece grated ginger
  • 1 tblsp each smoked paprika, sumac, cumin
  • 450 ml strong chicken stock
  • juice and zest 1 lemon
  • lots chopped parsley
  • 1 tblsp golden raisins
  • 1 tblsp pine nuts

Method

  1. Mix the lemon juice with 100g of butter.
  2. Combine the rest of the marinade ingredients and coat the chicken well.
  3. Cover and chill for at least 2 hours.
  4. After they’ve marinated place under a hot grill, baste with the butter and lemon mix and turn when golden (about 12-15mins total).
  5. Fry the onion, garlic and ginger until soft, this will take about 5mins.
  6. Add the spices, raisins, beans & lemon zest and stir well.
  7. Add the stock, bring to boil, then simmer for 20mins.
  8. Before serving add the grilled chicken, lemon juice and pine nuts.
  9. Serve with flat bread, honey and yoghurt!




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