Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Pheasants, disjointed |
| 1½ teaspoon | Salt |
| ¼ teaspoon | Ginger, powdered |
| 6 tablespoons | Butter |
| 2 cups | Onion, chopped |
| 1 teaspoon | Cumin, ground |
| 1 tablespoon | Coriander |
| ¾ teaspoon | Pepper |
| 1½ cup | Chicken broth |
| 2 cups | Chick peas |
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Wash and dry pheasant; rub with the salt and ginger. Melt the butter in a deep skillet or casserole dish, brown the pheasant and onions in it. Add the chickpeas, cumin, coriander and pepper. Cover and cook over low heat for ten minutes. Stir in the broth; cover and cook for thirty minutes, remove the cover for the last ten minutes.
Submitted By SALLIE KREBS On 07-09-95