So I finally found a version of the chicken masala I mentioned a while ago that seems like an actual recipe worth sharing with you guys. Beans, in controlled portions, are allowed on my current diet, unlike starches, and so I’ve been leaning on them a lot where I’d normally use rice or couscous or pasta. Trader Joe’s makes a nice chicken masala simmer sauce that I like, and I’ve seen something similar at other stores. It works well on the stove, as the instructions suggest, but also in the slow cooker. The problem with the slow cooker method, as with most slow cooking, is that you end up with much more liquid than you want. It occurred to me that a way to soak up that extra liquid was to try cooking dried beans in the recipe, rather than putting in canned beans at the end. So I bought some dried chickpeas and gave it a try.
Laura’s not totally lazy chicken masala
You need: a bag of dried chickpeas, a couple boneless chicken breasts, a jar of masala simmer sauce from Trader Joe’s, and preferably some baby spinach. Oh, and a slow cooker.
The day before, rinse and clean a cup-ish of the beans and then soak them overnight in a bowl of water. In the morning drain the beans and put them in the bottom of the slow cooker. Add the raw chicken and pour over the sauce. Cook for 6-8 hours on low, which should cook both the chickpeas and the chicken. If you can, add the spinach for the last hour or so, or just put it on the bottom of your plate and wilt it a little by putting the finished chicken/sauce/chickpea combo on top.