Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 1 \N | 3lb chicken -- cut into |
| \N \N | Pieces |
| \N \N | 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 |
| \N \N | Freshly ground pepper to |
| \N \N | Taste |
| 1¼ cup | Chicken broth -- made from |
| \N \N | Boiling water and |
| 2 \N | 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