Chicken in tomato with chickpeas
4 servings
60 minutes
Chicken in tomato with chickpeas is a fragrant and hearty dish of European cuisine, where juicy chicken meat is enriched with the rich flavor of tomatoes and spices. Chickpeas, known for their nutrition and tender texture, perfectly complement the dish, giving it a special velvety quality. The secret of its exquisite taste lies in the combination of tomatoes, greens, and Italian herbs that create harmony between acidity, sweetness, and spiciness. Historically, chickpeas have been widely used in Mediterranean and Eastern cuisines; in this recipe, they are integrated into European gastronomy, enriching it with new shades. The dish is perfect for a family dinner or a warm gathering when you want to enjoy the depth of flavor and the coziness of home cooking.
1
Soak the chickpeas overnight for 10-12 hours.
- Chickpeas: 1 glass
2
Soaked chickpeas should be boiled for 60-90 minutes with the addition of bay leaves and black peppercorns.
- Chickpeas: 1 glass
3
Place chopped chicken legs in a baking dish, season with oil and spices.
- Chicken leg quarters: 1 kg
- Olive oil: 3 tablespoons
4
In a deep bowl, mix boiled chickpeas, tomatoes, herbs, add some more spices and a spoon of oil, and stir.
- Chickpeas: 1 glass
- Tomatoes in their own juice: 400 g
- Fresh herbs: 1 bunch
- Olive oil: 3 tablespoons
5
Pour the chickpea-vegetable mixture over chicken drumsticks and thighs, season with salt and pepper to taste, and bake in a preheated oven at 200 degrees until the chicken is cooked through. It's better to cover the dish with foil to prevent drying out.
- Chicken leg quarters: 1 kg
- Chickpeas: 1 glass
- Tomatoes in their own juice: 400 g
- Fresh herbs: 1 bunch
- Olive oil: 3 tablespoons
- Salt: to taste
- Italian herbs blend: to taste
