Recipe Cottage


LOCATION: Recipes >> Poultry >> Moroccan Chicken and Chick Peas

Print this Recipe    Moroccan Chicken and Chick Peas

Categories: Main dish, Poultry
Yield: 6 servings

1 cn Chick peas/garbanzos
3 lb Chicken pieces
1 t Turmeric
1/2 t Cumin ground
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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.