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 Morrocan - Djej Bil Hamus
adapted from Mediterranean Cooking
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Description
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Ingredients
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- 1 Can Chickpeas -- drained
- 3 Pounds Chicken
- 4 Cloves Garlic -- finely chopped
- 1 Teaspoon Ginger Root -- grated
- 1/2 Teaspoon Black Pepper
- 1 Pinch Saffron
- 1/2 Teaspoon Turmeric
- 2 Tablespoons Parsley -- chopped
- 1 Stick Cinnamon
- 1 Small Onion -- finely chopped
- 3 Tablespoons Butter
- 1 Small Onion -- thinly sliced
- 2 Tablespoons Black Raisins -- optional
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Directions
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Rinse chicken well. Rub chicken all over in a mixture of garlic, pepper, salt, ginger and 2 tablespoons water. Marinate overnight. Place chicken, saffron, turmeric, parsley, cinnamon stick, chopped onion, and butter in dutch oven. Bring to a boil. Cover and cook for 1 hour, turning chicken frequently. Remove chicken and keep warm. Add the sliced onion, chickpeas and raisins. Cook until onions are soft and the sauce has the consistency of a thick gravy. Serve sauce over chicken.
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Serves
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4
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Time to Make
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0:00
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