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Morrocan   -   Djej Bil Hamus   adapted from Mediterranean Cooking

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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