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Morrocan   -   Chicken With Chickpeas   adapted from Recipes for an Arabian Night by David Scott

  • 3 Pounds Chicken -- in large pieces
  • 1/2 Cup Butter
  • 3 Medium Onion -- finely chopped
  • 1/4 Teaspoon Cayenne
  • 1 Teaspoon Turmeric
  • 4 Cloves Garlic -- finely chopped
  • 2 Lemons Lemon Juice
  • 2 Cups Chickpeas -- drained
  • Salt And Pepper -- to taste
  • 2 Tablespoons Parsley -- finely chopped
Directions Heat butter in large pot, saute 1/3 of the onions and all of the cayenne and turmeric for 5 minutes. Add chicken and fry until nicely browned. Add garlic, lemon juice, chickpeas and enough water to cover the chicken. Season with salt and pepper. Bring to a boil, cover and simmer for 30 minutes. Add remaining onions and remaining ingredients. Cover and simmer for 30 more minutes. Serve.
Serves 6
Time to Make 0:00

Printer version   8 Votes - Yum: 3.5, Easiness: 3.25, Speed: 2.875, Overall: 3.20833 Rate this recipe

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