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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
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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