chicken and chick peas

Categories: Poultry
Yield: 4 servings

Measure	Ingredient
	Dwigans fwds07a
1	3lb chicken -- cut into
	Pieces
	Salt to taste
5 tablespoons	Butter or cooking oil
2 cups	Chopped onions
1½ cup	Chick peas canned
1 teaspoon	Ground cumin
1 tablespoon	Ground coriander
	Freshly ground pepper to
	Taste
1¼ cup	Chicken broth -- made from
	Boiling water and
2	Chicken bouillon cubes

Wash and dry the chicken pieces. sprinkle with salt. Heat the butter or oil in a saucepan with a lid. Saute the onions and brown the chicken on all sides. Add the chick peas, cumin and coriander and sprinkle with pepper. Cover and cook over low heat about 10 minutes, shaking the pan once in a while so the chicken will not stick. addthe broth, cover and cook for ½ hour until the chicken is tender.

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Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman