Dash DRGS012 Instruction Manual And Recipe Manual page 9

RECIPES
Chickpea Stew
INGREDIENTS
4 boneless chicken thighs
•
2 tbsp oil, divided
•
1 medium onions, chopped
•
1 green bell peppers, chopped
•
1 garlic cloves, chopped
•
dash of red pepper flakes
•
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1 tsp cumin
•
1 cans (15 ½ oz.) diced tomatoes,
•
undrained
1 cans (15 ½ oz.) chickpeas,
•
undrained
½ cup dried cranberries
•
dollop of plain yogurt
•
Directions
In your Skillet, sauté the onions and bell
peppers in 1 tbsp of oil until they become
translucent.
Add the garlic, pepper flakes, and cumin.
Stir for about 1 minute before removing
from Skillet and setting aside.
Add the oil and chicken. Let the chicken
cook on medium heat until it starts to
brown. Flip and brown the other side.
Place chicken on the plate with the
vegetables.
Deglaze the Non-stick Pan by pouring
in some of the juice from the canned
tomatoes.
Once the solids in the pan are dissolved,
add the chicken, vegetables, the rest
of the tomatoes, chickpeas, and
cranberries.
Cover and let simmer on low for about
30 minutes or until the chicken is cooked
through.
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