We love this recipe not only for its bold East African flavors, but also because it simmers to perfection in just one pot!
GLUTEN-FREE / DAIRY-FREE / 50 MINS / SERVES 2-3
-3 tablespoons organic olive oil
-1 medium organic yellow onion, diced
-3 large organic garlic cloves, minced
-2 tablespoons Berbere spice mix (or Jamacian spice mix)
-15 ounce can organic crushed tomatoes
-15 ounce can organic chickpeas, drained and rinsed
-3/4 cup filtered water
-1/2 teaspoon sea salt
-1/2 teaspoon organic ground black pepper
-4-6 all-natural chicken thighs
1. Heat oil in a large saucepan over medium heat. Sauté onion until tender, about 5 minutes.
2. Add Berbere (or Jamacian) spice mix and garlic, cook for a minute. Stir in tomatoes, chickpeas, water, salt and black pepper. Bring mixture to a gentle simmer, on medium low to low heat, and cook for 5 minutes.
3. Arrange chicken evenly in pan, cover and simmer for 40 minutes, turning occasionally until chicken is falling off the bone.
4. Adjust seasoning and serve with rice.
Recipe provided by INFRA.