Artichoke, Chickpea and Fennel Giambotta Recipe
Ingredients
| Chicken thighs or breasts - 8 | ||
| Basil | 2 Teaspoon, dried | |
| Parsley | 2 Teaspoon, dried | |
| Garlic | 4 Clove (5gm) | |
| Plum tomatoes | 3 | |
| Red bell-peppers - 2, chopped coarsely | ||
| Large zucchini - 1, halved, 1 inch slices | ||
| Fennel bulb | 1 , halved | |
| Thyme, oregano, black and red pepper - 1/2 teaspoon each | ||
| Bay leaves | 2 | |
| Salt | 1/2 Teaspoon | |
| Chickpeas or Lima beans - 4 cups cooked, drained | ||
| Olive oil | 2 Tablespoon | |
| Wine vinegar | 1 Teaspoon | |
| Artichoke hearts | 8 | |
Directions
MAKING
1. Broil chicken for 20 minutes till it turns brown and crispy. Keep it aside.
2. In a large flame proof casserol add garlic, red pepper, fennel, diced tomatoes and herbs.
3. Combine chickpeas. Add 1 cup of stock, artichoke hearts, wine, and olive oil. Boil.
4. Add chicken. Cover the casserole and simmer for 20 minutes till chicken is cooked and tender.
FINALIZING
5. Discard bay leaves. Add zucchini.
SERVING
6. Serve Artichoke, Chickpea And Fennel Giambotta with white fish haddock and fish stew.
1. Broil chicken for 20 minutes till it turns brown and crispy. Keep it aside.
2. In a large flame proof casserol add garlic, red pepper, fennel, diced tomatoes and herbs.
3. Combine chickpeas. Add 1 cup of stock, artichoke hearts, wine, and olive oil. Boil.
4. Add chicken. Cover the casserole and simmer for 20 minutes till chicken is cooked and tender.
FINALIZING
5. Discard bay leaves. Add zucchini.
SERVING
6. Serve Artichoke, Chickpea And Fennel Giambotta with white fish haddock and fish stew.
Chef
