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LOCATION: Recipes >> African >> Moroccan Chicken 02

Print this Recipe    Moroccan Chicken 02

Moroccan Chicken and Chick Peas
Yield: 6 servings

1 cn chick peas/garbanzos
3 lb chicken pieces
1 t turmeric
1/2 t cumin ground
salt
1/8 t cayenne pepper
2 T oil
1 lg 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 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.

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