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Algerian   -   Chicken With Chick Peas And Lemon   adapted from North African Cooking by Hilaire Walden

  • 2 Cloves Garlic -- Chopped
  • Salt And Pepper -- To Taste
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Saffron
  • 1/4 Cup Unsalted Butter
  • 1 Large Chicken -- Cut Into Pieces
  • 1 Stick Cinnamon
  • 1 Bunch Parsley -- Chopped
  • 1 Bunch Cilantro -- Chopped
  • 3 Medium Green Onion -- Chopped
  • 1 Can Chick Peas
  • 1 Small Red Onion -- Chopped
  • 1 Lemon Lemon Juice
Directions combine garlic, salt, pepper, ginger and saffron; add 1/2 butter and stir well; rub all over chicken; allow to marinate overnight; put chicken in large pan; add 1/2 parsley and cilantro, green onions, cinnamon stick and just enough water to cover; bring to boil, simmer 1 hour.
Melt remaining butter and saute red onion until well browned; remove chicken from pan; add onion, chick peas and remaining herbs to the remaining liquid, simmer until liquid is reduced to a sauce; add lemon juice, remove from heat; discard the cinnamon, pour sauce over chicken and sprinkle with remaining parsley and cilantro; serve.
Serves 4
Time to Make 0:00

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