Moroccan chicken & chick peas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Chick peas/garbanzos |
| 3 | pounds | Chicken pieces |
| 1 | teaspoon | Turmeric |
| ½ | teaspoon | Cumin ground |
| Salt | ||
| ⅛ | teaspoon | Cayenne pepper |
| 2 | tablespoons | Oil |
| 1 | large | Onion, finely chopped |
| Juice of 1 lemon | ||
Directions
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.