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Morrocan   -   Slow Cooked Chicken And Chickpeas (Djeja Bil Houmous)   adapted from The Great Book of Couscous by Copeland Marks

  • 2 Cups Chickpeas -- soaked overnight
  • 1 Large Ancho Chile -- crumbled
  • 3 Pounds Chicken -- in large pieces
  • 1 Teaspoon Salt
  • 3 Cloves Garlic -- finely chopped
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Cumin
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Black Pepper
  • 4 Tablespoons Olive Oil
Directions Cover chickpeas with salted water, add the ancho and bring to a boil. Cook over low heat for 1 hour, adding more water if necessary. Add salt, garlic, turmeric, cumin, paprika, pepper and oil to a large bowl. Mix well. Marinate chicken in mixture for 1 hour. Heat a large pan and brown the chicken and spices for 10 minutes. Add chicken to the chickpeas and cover and simmer for 30 minutes. Serve with couscous or rice.
Serves 6
Time to Make 0:00

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