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Russian   -   Chicken Chick Pea Stew   adapted from Classic Main Courses

  • 4 Strands Saffron
  • 7 Tablespoons Hot Water
  • 10 Cloves Garlic -- finely chopped
  • 2 Medium Serrano Pepper -- chopped
  • 4 Tablespoons Olive Oil
  • Salt And Pepper -- to taste
  • 3 Pounds Chicken Breasts
  • 2 Tablespoons Ground Coriander
  • 1 Teaspoon Oregano
  • 28 Ounces Plum Tomatoes
  • 2 Cups Water
  • 2 Cans Garbanzo Beans
  • 2 Tablespoons Lemon Juice
Directions Soak saffron in hot water 10 minutes. Place saffron & liquid, garlic, and peppers in blender and puree. Saute in oil, chicken util lightly brown. Remove and keep warm. Reduce hat to low, add garlic paste, stir 2 minutes. Add coriander & oregano, stir 2 minutes. Add tomatoes, cook 3 minutes. Add water and chicken, bring to boil, cover, reduce heat, simmer 20 minutes. Add beans, simmer 15 minutes. Add lemon juice, increase heat, boil 5 minutes. Serve.
Serves 4
Time to Make 0:00

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