Contains: Legumes. Is: Gluten-free, grain-free.
Well, perhaps this should be my new blog name, as I don’t yet have those goats I want to raise here. I’d named this blog after what turned out to be just about my favorite meat source, along with an alliterative, but still sought after from my end, type of veggie source. I tend savory, and am happy with that. At any rate, the 10th of June is my 9-year anniversary of starting this blog – which apparently started in fits and giggles and not much effort at SEO, as my main focus then was my pre-retirement career. Oh well, it (the blog) is indeed 9 years old, and here we are.
Okay, not so fast; I’m keeping the Goats and Greens name going. But at any rate, as a personal food challenge, I’m bringing you Chickens and Chickpeas. I am raising chickens, and it has been over a year doing it. No chickpeas (yet) but that’s okay. AND, as noted, it’s been 9 years since I limped into the WordPress world with this blog.
Thoughts: Chicken, chickpeas, cauliflower, artichoke hearts, onion, parsley. And other seasonings to go an Indian sorta fusion-ish route…
Oh: the Parsley. It’s the ingredient over at the forum I recently joined, CookingBites, for the current Food Challenge – to participate, I had to make a dish that incorporates parsley in a noticeable way. (That contest ended in May, but this recipe wants (yes, the recipe told me so) to be posted for that 9th year blogging anniversary.) At any rate, I really like this cooking forum, a lot of fresh ideas and good conversations. (I post there as Mountain Cat.)
SO: Let’s COOK!
Prep Time: About 15 minutes.
Cook Time: About 25 minutes.
Rest Time: Probably not.
Serves: 2 or 3.
Cuisine: Random fusion.
Leftovers: Yeppers. Refrigerate up to three or four days.
Of Chickens and Chickpeas: Featuring Cauliflower, Onion, Artichoke Heart – and Parsley
- 2 boneless, skinless chicken thighs. (about 6 ounces / 170 grams)
- 1 medium onion, coarsely chopped.
- 8 ounces / 230 grams riced cauliflower.
- 1 can chickpeas, drained, 15.5 oz / 440 grams.
- 1/2 can artichoke hearts, drained, about 7 oz / 195 grams.
- 1 teaspoon guaram masala
- 1/2 teaspoon dried oregano
- 1/4 teaspoon turmeric
- Salt and pepper to taste.
- 1 hefty ounce curly parsley – chopped, de-stemmed. The stuff weighs a lot less than you might think…
- 2 teaspoons healthy cooking oil, I prefer avocado.
Slice the chicken thighs into thin sections, removing any fat as you do so, and get the rest of your prep into place.
In a skillet, heat the oil to medium on your cook top. Add the onions, cook until translucent, 5-7 minutes. Add the chicken meat, stir another 5. Add in everything else except the parsley, stir fry another 15 minutes. Taste and adjust seasonings.
Add the parsley, stir fry another minute, then serve.
You can always use white meat instead of the more flavorful dark, but that’s on you. Instead, I’d actually like to try this vegetarian style with marinated tofu or marinated thin sliced tempeh, and I’d certainly do that down the road sooner than calling up chicken breast. Alternatively – if there are not already enough alternatives – you can forego the chicken or soy entirely – this should instead still be great (add a little more chickpea or cauliflower in… Or, hey, MUSHROOMS!).
This Of Chickens and Chickpeas blog post is happy roaming over to visit Full Plate Thursday, where it will enjoy the sights and aromas. And popping over to Fiesta Friday (co-hosted by Liz @ Spades, Spatulas & Spoons and Jenny @ Apply To Face Blog ), where it is also enjoying the tastes and savorings. And bellying up to the table at What’s For Dinner? Sunday Link-Up.