Xinjiang-Style Braised Chicken with Chickpeas and Cumin
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Ingredients
- 500 g chicken thigh fillets, diced
- 400 g tinned chickpeas, drained
- 1 onion, sliced
- 1 tsp cumin seeds
- 3 garlic cloves
- 2 tomatoes, roughly chopped
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 332 kcal
- Protein
- 32.8 g
- Carbohydrate
- 21.3 g
- of which sugars
- 3.9 g
- Fat
- 11.8 g
- of which saturates
- 2.4 g
- Fibre
- 7.3 g
- Salt
- 0.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wide pan and brown the chicken for 4 minutes.
- 2
Add the onion, garlic and cumin seeds and fry for 4 minutes, until the onion has softened.
- 3
Add the tomatoes and a splash of water, and bring to a simmer.
- 4
Cover and cook gently for 15 minutes, until the chicken is cooked through with no pink remaining.
- 5
Add the chickpeas and simmer uncovered for a further 5 minutes, until hot through.
- 6
Serve with steamed rice.
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