Indian Chicken Casserole

Ingredients: (Conversion Chart)

• 8 skinless chicken hindquarters (thighs and legs)
• 6 cups canned chickpeas, mashed
• 2 cups baby carrots
• 2 tablespoons extra-virgin olive oil
• 1½ cups chopped onion
• 3 cloves garlic, minced
• ¾ cup nonfat sour cream
• ¾ cup nonfat plain yogurt
• 5½ ounces tomato paste
• 1 cup sodium-reduced chicken broth
• ½ cup extra-virgin olive oil
• 2 tablespoons curry powder
• ¼ teaspoon ground cloves
• 1 cup frozen peas

Directions:

1. Preheat oven to 400°F.
2. Lay chicken pieces over bottom of a 9" X 12" casserole dish. Evenly spread mashed chickpeas and baby carrots between and over chicken. Set aside.
3. Meanwhile, in a large saucepan, heat 2 tablespoons olive oil. Saute onions and garlic until onions are translucent.
4. Add sour cream, yogurt, tomato paste, chicken broth, and remaining ½ cup olive oil, stirring to mix. Add curry powder, ground cloves, and peas, and stir over low heat until mixture is well blended.
5. Pour sauce over chicken and vegetables. Place casserole on the middle rack of preheated oven and bake for 1 hour.

Nutrition Info: