Moroccan Chicken & Chick Peas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 can: Chick peas/garbanzos,
3 lbs: Chicken pieces,
1 tsp: Turmeric,
1/2 tsp: Cumin ground,
Salt,
1/8 tsp: Cayenne pepper,
2 tbsp: 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 1/2 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.
Source from luhu.jp
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 1/2 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.
Source from luhu.jp