{"id":16401,"date":"2010-11-21T16:27:39","date_gmt":"2010-11-21T21:27:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=16401"},"modified":"2010-11-21T16:27:39","modified_gmt":"2010-11-21T21:27:39","slug":"braised-chicken-legs-and-chickpeas-with-tomato%e7%95%b0%e5%9b%bd%e9%a2%a8%e3%80%81%e9%aa%a8%e4%bb%98%e3%81%8d%e9%b6%8f%e3%81%a8%e3%81%b2%e3%82%88%e3%81%93%e8%b1%86%e3%81%ae%e3%83%88%e3%83%9e%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=16401&lang=en","title":{"rendered":"Braised Chicken Legs and Chickpeas with Tomato
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\"\"<\/a><\/p>\n

Braised Chicken Legs and Chickpeas with Tomato<\/strong>
\nDinner November 2010<\/em><\/p>\n

Chicken legs and chickpeas were braised with tomato and various spices, including ginger, cinnamon, chili flakes, and cumin. I used this recipe<\/a> as a base and modified a little. I wasn’t sure about adding cinnamon to tomato, but I loved the resulting exotic flavor. Cinnamon definitely makes this tomato sauce stand out. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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\n\u5915\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff11\uff11\u6708<\/em><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Braised Chicken Legs and Chickpeas with Tomato Dinner November 2010 Chicken legs and chickpeas were braised with tomato and various spices, including ginger, cinnamon, chili flakes, and cumin. I used this recipe as a base and modified a little. I wasn’t sure about adding cinnamon to tomato, but I loved the resulting exotic flavor. Cinnamon […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-16401","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16401"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16401\/revisions"}],"predecessor-version":[{"id":16444,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16401\/revisions\/16444"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}