Chicken Baked with Chickpeas and Cranberries in Narsharab Sauce
⏳ Time
3 hours 30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Chicken baked with chickpeas and cranberries in narsharab sauce
Ingredients
- Chickpea - 1 cup
- Cranberry - 20 pieces
- Butter - 0.7 oz
- Fresh basil leaves - 3 teaspoons
- Safflower Oil - 3 tablespoons
- Salt - to taste
- Paprika - to taste
- Turmeric - 2 tablespoons
- Narshehab sauce - 3 teaspoons
- Herbes de Provence - 3 teaspoons
- Poultry - 1 piece
- Lemon - 1 piece
- Activated Baking Soda - a pinch
Step by Step guide
Step 1
Soak the chickpeas in water for 4 hours with 0.5 teaspoons of baking soda (1 part chickpeas to 4 parts water).
Step 2
Drain the water.
Step 3
Cook the chickpeas for 2 hours, adding salt 40 minutes before they are done.
Step 4
Rinse the chicken. Season with salt and pepper inside. Set aside.
Step 5
Melt the butter, add 1 teaspoon each of basil and herbes de Provence, and mix. Set aside.
Step 6
Drain the chickpeas, add cranberries, remaining basil and herbes de Provence, and 1 tablespoon of sunflower oil, and mix.
Step 7
Spread oil under the skin of the chicken breast, being careful not to damage the membrane. Massage the breast from the top to evenly distribute the oil under the skin.
Step 8
Stuff the chicken with chickpeas and insert a whole lemon.
Step 9
Spread turmeric on top of the chicken, season with salt, and drizzle with sunflower oil.
Step 10
Bake for 1 hour and 30 minutes in a preheated oven. The chicken is done when the meat easily separates from the bone.
Step 11
Remove the lemon, squeeze out the juice, add narsharab, and mix.
Step 12
Remove the chickpeas from the chicken. Serve as a side dish.
Step 13
Drizzle the finished dish with sauce.
Step 14
Serve.
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