Moroccan chicken & chick peas

Yield: 6 Servings

Measure Ingredient
1 can Chick peas/garbanzos
3 pounds Chicken pieces
1 teaspoon Turmeric
½ teaspoon Cumin ground
⅛ teaspoon Cayenne pepper
2 tablespoons Oil
1 large Onion, finely chopped
Juice of 1 lemon

Dry chicken pieces with paper towels. Combine turmeric and cumin with 1 t salt and the cayenne pepper and rub into the chicken. Let stand for 15 minutes. (I use less chicken when I make this dish, sometimes I also substitute boneless breast or tenders) Heat oil in a frying pan and brown chicken pieces on all sides. Remove to a plate and add onion to pan. Fry gently until soft, add garlic and cook a few seconds. Pour onion mixture into chick peas and add chicken pieces and 1 Tablespoon of the lemon juice. Cover and simmer gently until chicken and chick peas are tender and liquid is considerably reduced. About ½ hour. Taste and add salt if necessary, and more lemon juice to give a pleasant tang. Remove chicken pieces carefully, place chick peas and liquid in a deep dish, put the chicken on top and garnish with lemon wedges.

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