Chicken With Chickpeas
Here is a nice Dutch oven chicken recipe that I found quite enjoyable. This recipe can easily be prepared gluten free by serving over rice, rice noodles or gluten free pasta. Designed for four, you can always double the recipe and use a 12" Dutch oven when cooking for a larger group.
Ingredients:
2 large boneless skinless chicken breasts cut in half
3 Tbsp olive oil (more may be needed)
1 cup chopped onion
2 large garlic cloves chopped
1 medium zucchini quartered into ½ inch pieces
10 oz. frozen cut spinach (thawed and liquid drained well)
1 14.5 oz. can petite diced tomatoes
1 15 oz. can chickpeas (drained and rinsed)
1 Tbsp. balsamic vinegar
½ tsp. red pepper flakes
1 bay leaf
1 tsp salt
½ tsp pepper
½ cup pine nuts (optional)
Grated Parmesan cheese (optional)
Directions:
Preheat your 10" Dutch oven by placing it over 20 charcoal briquettes. Salt and pepper both sides of your chicken breasts and brown them using 3 tablespoons of olive oil in the preheated Dutch ovenl. Add the onions and cook for 4 minutes then add the garlic and the zucchini. Cook for an additional 2 minutes. Add the remaining ingredients and cook for 5 minutes. Cover and bake at 350° for 50 minutes. Top with pine nuts and cheese. Serve over rice or pasta.
For outdoor cooking use 20 charcoal briquettes placing 13 on top and 7 beneath your 10" Dutch oven. You may need more briquettes in windy or cold weather.
Serves 4