Cooking and enjoying food with family is fun and comforting, particularly during a leisurely holiday. However, sometimes cooking requires lots of effort and thought which can get overwhelming, specially if we cook meals every day. To avoid this situation, I have created a recipe that requires relatively a little amount of time to prepare and the flavor is very satisfying. I have used a mixed spice powder called ‘madras’ to prepare my favorite chicken and chickpeas recipe. This spice powder is a combination of various spices and easily available in the grocery store. I enjoy the smoky flavor and convenience.
- 4 boneless, skinless chicken breasts
- 2 tablespoons all-purpose flour
- 2 tablespoons madras curry powder ( 1 tablespoon for marinating chicken and 1 tablespoon for preparing chickpea)
- 2 cans (15-ounces each) chickpeas
- 1 tablespoon lemon juice
- 1 teaspoon zest
- 2 tablespoons olive oil (1 tablespoon for pan fry chicken and 1 tablespoon for preparing chickpea)
- 2 cups crispy fried spinach
- 1 tablespoon fresh cilantro, finely chopped
- 3-4 green chili (small size), finely chopped
- Lime wedge
- Sea salt as needed
In a large mixing bowl, add flour, lemon zest, lemon juice, madras curry powder, sea salt, and a tablespoon of water to make a paste. Smear the paste all over the chicken until it all comes together. Then marinate the chicken for about 2 hours in the refrigerator.
Heat olive oil on a large heavy skillet over low-medium heat. Add chicken and cook until golden and thoroughly cooked. Place chicken on a serving platter.
Using the same skillet, heat olive oil over medium heat. Add chickpeas and curry powder, then cook until the chickpeas are softened and began to pop out. While cooking chickpeas, rapidly stir and adjust the heat. Season with cilantro and green chili. Lay the chickpeas over the chicken. Serve with crispy fried spinach and lime wedges.