One Pot Sage Chicken with Zucchini and Chickpeas
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 can ½ chickpeas (240 g drained weight per whole )
- 0.5 ½ zucchini
- 100 g chicken, oranic
- lots sage, fresh
- 1 squirt lemon juice
- 1 pinch caraway seeds
- 1 dash oat cream (oat cream cuisine)
- 2 tablespoon olive oil
- Cayenne pepper
- salt
Print Recipe
Pin Recipe Instructions
- Chop a lot of fresh sage, squeeze half a lemon, lime is great too, I always use a little more of lime. Wash and chop the zucchini and chicken. Drain the chickpeas in the sieve and rinse off the starch.
- Put the oil in the wok (or pan). If you like the zucchini nice and soft, like me, add the zucchini first and fry them alone at medium temperature for 5 minutes (if you like the zucchini crispy, put them in the wok together with the chicken). Then add the chicken, sage and caraway seeds. After a few minutes, the chicken will be done. Then add the chickpeas, a small splash of lemon juice (I`ll taste it again at the end), cayenne pepper and salt. Heat for a few minutes, then deglaze with a good dash of oat cream and season with salt, lemon juice and cayenne pepper.
- Be careful with the lemon, the way from tasty to sour is quite short with this bowl and also depends on the amount used and the intensity of the sage.
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