Super quick and easy – only 30 minutes hands-on time, including cleanup (about the same amount of cook time, hands off). Based on a dish in *Greece: The Cookbook* by Alexiadou.
* Slice 2 leeks into 1/4″ (6mm) slices and swirl the slices around in a large bowl of water to rinse out any dirt. Continue to other stuff while the dirt settles out, at least 5 min * Cut 5-6 medium carrots into 2″ (1 cm) lengths. Any piece bigger around than your thumb, cut in half lengthwise * Start the carrots sauteing in a large pot over medium heat in 1/4 c. (60 mL) olive oil * Cut 2 lbs (1 kg) boneless, skinless chicken thighs into large 2″ (5 cm) pieces (I got 4-6 pieces per thigh) * Salt the chicken then add it to the carrots in the pot * Drain 1 lb (500 g) sauerkraut and add to the pot with two 14 oz (400 g) cans of chickpeas * Lift the leek slices out of their bowl by hand or with a slotted scoop/spider, being careful not to stir up any dirt that settled to the bottom, and add them to the pot * If you have other veggies on hand you want to use up, chop and add them, too. I had 2/3 of a red bell pepper. I’m sure eggplant or zucchini or potatoes or sweet potatoes or many other veggies would be good, too. * Add to the pot: 1 tsp kosher salt, 1/2-1 tsp red chili flakes, 1 Tbsp sweet paprika, and 1/2-1 tsp ground black pepper * Stir everything together, put a lid on, and bring to a boil * Cook at a low boil for 30-40 min, until the chickpeas are super tender. The chicken should be shreddable (shred it if you want)
This is my first time making it and I’m really pleased! I was surprised to see sauerkraut in a Greek recipe but it tastes great.
KwHFatalityxx
This looks beaut 🤤
Recent_Attorney_7396
Ooh I would never think to put chicken with sauerkraut that sounds good!
3 Comments
Super quick and easy – only 30 minutes hands-on time, including cleanup (about the same amount of cook time, hands off). Based on a dish in *Greece: The Cookbook* by Alexiadou.
* Slice 2 leeks into 1/4″ (6mm) slices and swirl the slices around in a large bowl of water to rinse out any dirt. Continue to other stuff while the dirt settles out, at least 5 min
* Cut 5-6 medium carrots into 2″ (1 cm) lengths. Any piece bigger around than your thumb, cut in half lengthwise
* Start the carrots sauteing in a large pot over medium heat in 1/4 c. (60 mL) olive oil
* Cut 2 lbs (1 kg) boneless, skinless chicken thighs into large 2″ (5 cm) pieces (I got 4-6 pieces per thigh)
* Salt the chicken then add it to the carrots in the pot
* Drain 1 lb (500 g) sauerkraut and add to the pot with two 14 oz (400 g) cans of chickpeas
* Lift the leek slices out of their bowl by hand or with a slotted scoop/spider, being careful not to stir up any dirt that settled to the bottom, and add them to the pot
* If you have other veggies on hand you want to use up, chop and add them, too. I had 2/3 of a red bell pepper. I’m sure eggplant or zucchini or potatoes or sweet potatoes or many other veggies would be good, too.
* Add to the pot: 1 tsp kosher salt, 1/2-1 tsp red chili flakes, 1 Tbsp sweet paprika, and 1/2-1 tsp ground black pepper
* Stir everything together, put a lid on, and bring to a boil
* Cook at a low boil for 30-40 min, until the chickpeas are super tender. The chicken should be shreddable (shred it if you want)
This is my first time making it and I’m really pleased! I was surprised to see sauerkraut in a Greek recipe but it tastes great.
This looks beaut 🤤
Ooh I would never think to put chicken with sauerkraut that sounds good!