Time: 35 min.
Complexity: easily
Servings: 4

Braised chicken breasts with chickpeas in tomato sauce - a detailed recipe.

Ingredients:

• 1 can (400 g) of salt-free tomato sauce
• 1 can (450g) of canned chickpeas, drained and rinsed under water
• 1 small bell pepper, thinly sliced
• 1/3 cup dried apricots, cut in half
• 2 cloves garlic, crushed
• 1/4 tsp garam masala masala or ground cinnamon, plus more for sprinkling
• A large pinch of red pepper flakes pepper
• Coarse salt
• 4 skinless chicken breast fillets (weighing 180 g each)
• 1/4 cup low-fat natural yogurt (2% fat)
• Chopped fresh parsley, for sprinkling (optional)
• 3 pitas whole grain flour, cut into quarters

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomato sauce, chickpeas, sweet pepper, dried apricots, garlic, garam masala, cinnamon, red pepper flakes, chicken breasts, yogurt, parsley, pita

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Preparation:

Step 1
• Combine tomato sauce, 1 cup water, chickpeas, bell pepper, dried apricots, garlic, garam masala, pepper flakes, and 1/2 teaspoon salt in a large skillet; bring to a boil over medium-high heat. Add chicken breasts to the tomato mixture and simmer, uncovered, turning halfway through, until cooked through, about 20 minutes.
Step 2
• Divide the chicken breasts with the chickpea and tomato mixture among plates, top with a spoonful of yogurt, and sprinkle with parsley and garam masala. Serve with sliced ​​pita bread.

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