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Chicken & chickpeas with Yogurt sauce


This is one of my favorites recipes, Breast chicken cooked in garlic and ginger mixed with yoghurt sauce. It can be eating into two different ways. The first way, with a Iraqi flatbread, cut the flatbread into small pieces in a bowl then add the chicken, chickpeas and the yogurt sauce over it. The second way of eating this dish is by adding I prefer amount of Basmati rice in a dish then Add the chicken, chickpeas and the yoghurt sauce over it.


Ingredients:

  • 1 Breast chicken cut into 1/2 inch cubes

  • 1 can of 16 OZ Chickpeas

  • 5 tablespoons olive oil

  • 4 clove garlic crushed

  • 1 tablespoon ginger crushed

  • 1 tablespoon Apple cider vinegar

  • Salt preferred

  • 1 tablespoon cumin

  • 1 tablespoon coriander powder

  • 1 tablespoon black pepper

  • 1 tablespoon allspice

  • 1/2 tablespoon nutmeg

Yogurt sauce Ingredients


  • 6 cups plain yogurt

  • 3/4 cup flour

  • 1 cup water

  • 1 cup milk

  • 1 dry lemon

  • Salt preferred

  • 1 tablespoon cumin

  • 1 tablespoon coriander powder

  • 1 tablespoon black pepper

  • 1 tablespoon allspice

  • 1/2 tablespoon nutmeg

Instruction:


Step one

In an iron skillet add 3 tablespoons of Olive Oil, garlic and ginger. Cook for 2 to 3 minutes.

Step two

In a large bowl, add the chicken, Olive Oil, Apple cider vinegar, salt, cumin, coriander, black pepper, allspice and nutmeg. Mix well. Let it sit for 30 minutes


Step three

Add your chicken mix to the Iron skillet with the garlic and ginger. Let it cook for 20 to 25 minutes until the chicken is tender and water if needed.


Step four

In a medium-size pot on high heat add the Yogurt, flour, water, milk, dry lemon, cumin, coriander, black pepper, allspice and nutmeg. Mix well. Bring to boil and let it cook for 15 to 20 minutes or until the sauce Incorporates all the ingredients then add salt.

Step five

Take the cooked chicken and add it to the yoghurt sauce let it cook for 15 minutes then lower the heat and let it simmer for about 15 minutes.

Step six

Garnish with cilantro and almonds

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