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Curried Chicken and Chickpea Stew

Posted by on January 18, 2015


Curried Chicken and Chickpea Stew
Curry powder and chickpeas turn this slow-cooker chicken stew into a hearty Middle Eastern-style dinner.


1 ½ lbs. boneless, skinless chicken breasts, cut into 2-inch pieces
1 ½ lbs. boneless, skinless chicken thighs, cut into 2-inch pieces
1 tablespoon olive oil
1 tablespoon curry powder
½ teaspoon salt
2 onions, thinly sliced
4 cloves garlic, finely chopped
1 28-oz. can diced tomatoes with juice
2 15-oz. cans chickpeas, rinsed and drained
1. Combine chicken, olive oil, curry powder and salt in slow cooker and toss to coat.
2. Sprinkle onions and garlic on top of chicken. Pour tomatoes on top. Cover and cook on low for 6 to 8 hours.
3. During last hour of cooking, stir in chickpeas. Taste and season with salt and pepper.
4. Serve hot.

Made in my aroma rice cooker using the slow cooking setting, taking 3 hours total time.

Source: (8 servings)

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