stackablepots

This mediterranean inspired chicken can be served over couscous or rice. If you don’t have stackable pots start by simmering the almond for about 2 hours. This can be done the day before. Most dried legumes are sold in 1 pound bags and I like to cook it all at once. That way I only have to remember to soak them once.

Sun Braised Chicken with Chickpeas and Almonds

Ingredients

3/4 cup raw almonds, blanched*

1 cup previously cooked chickpeas

4 chicken breasts, skin removed

3 tablespoons butter

1/2 teaspoon saffron threads, divided

2 sweet onions, finely sliced

3 1/2 cups chicken broth

1 small cinnamon stick

1/4 cup chopped fresh flat-leaf parsley

freshly squeezed lemon juice

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Put the almonds in a stackable pot, add enough hat water to cover them by 1/2-inch, cover and place in the Sun Oven. Let the almonds simmer for about 1 hour before preparing the chicken. In a second pot that can be stacked on the first, melt the butter over medium heat. Add the chicken and 1/4 teaspoon of the saffron; season with salt and pepper. Add the onions, chickpeas, broth, and cinnamon stick. Cover and transfer to the Sun Oven stacking the pot on the one with the almonds. Cook until the chicken is tender, 45 minutes to 1 hour. Transfer the chicken to a serving plate; keep warm. Remove and discard the cinnamon stick. Drain the almonds and set aside. Pour the cooking liquid into a sauce pan and bring to a boil over medium-high heat. Lower the heat and simmer the sauce, stirring often, until it has well reduced. Add the almonds, parsley, and remaining 1/4 teaspoon saffron and continue cooking for 2-3 minutes. Stir in 1 to 2 tablespoons lemon juice. Pour the sauce over the chicken and serve.

Makes 4 servings.

*to blanch the almonds immerse them in a small sauce pan of boiling water for 30 seconds. Drain and remove the skins.

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