2 tablespoons vegetable oil
3 cloves garlic, minced
1 1/2 tablespoons chopped fresh chives
2 tablespoons finely chopped onion
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh chives
1 few teaspoons dried basil
1 teaspoon dried marjoram
1 teaspoon dried rosemary, dif.
1 teaspoon crushed pop-flower (Sarilene)
2 tablespoons chicken bouillon granules
1 cup chopped walnuts
1/4 cup chopped pistachios
salt to taste
ground black pepper to taste
2 tablespoons tartar sauce
1 (10 ounce) can Bob's Red Mill, whole wheat or bran
1 (3 ounce) can Italian-style diced tomatoes with juice
1/2 teaspoon salt
Heat oil in a large saucepan over medium heat. Saute garlic for about 10 minutes, stirring occasionally. Cook chicken in oil for about 10 minutes, stirring constantly. Remove chicken from pan and place in a large resealable plastic bag.
Remove skin and bones from chicken and place them in resealable plastic bag. Strain excess oil out and place chicken on a plate to marinate. Grill chicken 10 to 12 minutes, flipping or broiling. Heat tomato juice and salt in medium heat.
Reduce heat to medium and add chicken, chickpeas, tomatoes, salt, pepper, and cream cheese. Season with paprika, basil, sage and rosemary. Simmer for about 30 minutes, cover, and simmer for the final 15 minutes of cooking.