Caribbean Curried Chicken & Chickpeas

Found this recipe in a Food Network magazine.  Super simple to make and delish.  Give this one a try on a weekday.

Caribbean Curried Chicken and Chickpeas
(Better pic to follow.  I forgot to take one and then remembered!!  Here it is…)



5 Tablespoons olive oil
1 1/4 pound skinless, boneless chicken thighs, quartered
Kosher salt and freshly ground pepper
1 1/2 Tablespoons Madras curry powder (I used the Penzeys Now Curry)
5 cloves garlic, chopped
2 – 15 ounce cans chickpeas (do not drain)
1 cup fresh cilantro
Juice of one lime
1 Tablespoon apple cider vinegar
4 cups shredded coleslaw mix
Caribbean hot pepper sauce, for serving
2 pieces naan bred, warmed and cut into wedges


  1.  Heat 1 Tablespoon olive oil in a large pot or Dutch oven over medium high heat.  Season the chicken with salt and pepper and add to the pot.   Cook, stirring occasionally, until browned, about 8 minutes.  Add curry powder and half of the garlic.  Cook Stirring, until the garlic softens slightly, about 1 minute.
  2. Stir the chickpeas and their liquid into the pot and bring to a boil. Reduce the heat to medium low; cover and cook until the chicken is tender, about 12 minutes.
  3. Meanwhile, puree the remaining garlic, cilantro, 2 Tablespoons olive oil, the lime juice and vinegar in food processor or blender until a paste forms. (You could use mortar and pestle too.  Not my thing.)
  4. Heat the remaining 2 Tablespoons olive oil in a small skillet over medium heat. Add the cilantro past; cook until dark green, about 1 minute.  Transfer to a medium bowl and add the coleslaw mix; season with salt and toss to coat.
  5. Top each serving of the chicken curry with the slaw mixture, hot pepper sauce and cilantro.  Serve with the naan.

IMG_4406 I LOVE all my Penzeys spices.  I go there at least once a month to buy a new one to use or just to look around.  Fun, fun, fun!!


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