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Cajun and Creole   -   Chicken With Mushrooms And Chickpeas   adapted from Chef Paul Prudhomme's Fork In The Road

Description
Ingredients
  • 2 Cups Dried Chickpeas -- soaked overnight
  • 1 Tablespoon Basil
  • 2 Teaspoons Salt
  • 2 Teaspoons Paprika
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Garlic Powder
  • 1 Teaspoon Thyme
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Coriander -- ground
  • 1/4 Teaspoon Cardamom
  • 4 Pounds Chicken Breast -- in 8 pieces
  • 2 Large Onion -- finely chopped
  • 24 Ounces Mushroom -- sliced
  • 4 Cups Chicken Stock
  • 1 Tablespoon Garlic -- finely chopped
Directions Combine seasoning mix in small bowl. Preheat a heavy stockpot over high heat for 4 minutes. Sprinkle chicken with 2 tablespoons of seasoning mix. Rub in well. Place chicken in the pot and brown on all sides about 6 minutes. Remove chicken and set aside. Reduce heat to medium and add 1 cup onions and all the chickpeas. Cook for 6 minutes. Return heat to high and add 2 cups mushrooms and 1/2 cup stock. Cook for 12 minutes. Add the remaining seasoning mix, onions, stock, mushrooms, garlic and chicken. Cook until the chicken is done about 20 minutes.
Serves 4
Time to Make 0:00



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