Curry Chicken Garbonzo
by Eric W Miller
Prep time: 0:30
Overall time: 0:30
SERVINGS
4 to 6 servings scale / convert
INGREDIENTS
4 boneless, skinless chicken breasts cut in 3/4-inch pieces
1 can garbonzo beans (chickpeas)
1 pkg. frozen seasoning vegetable mix (diced onions, red peppers and green peppers)
4 tbsp. olive oil
2 tbsp. minced garlic
1 tbsp. curry powder
1 lemon, juiced
2 cups white wine
1 tbsp. whole wheat flour
Salt
Pepper
4 pitas
Butter
INSTRUCTIONS
In a large skillet, heat oil and garlic in medium-high heat until garlic starts popping. Add the chicken and cook until chicken is cooked through. Add the vegetables, beans, wine, lemon, curry, and salt and pepper to taste. Bring to a boil; reduce heat and and simmer for 6-8 minutes until reduced to a saucy thickness.
Very lightly brush melted butter onto pitas and place under broiler, 1-2 minutes each side. Quarter each pita and place the quarters on each corner of a plate (1 pita per plate). Spoon the Curry Chicken Garbonzo in the middle (on top of Jasmine rice if desired) and serve with a glass of Pinot Noir or a pint of Taj Mahal.
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