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 Morrocan - Slow Cooked Chicken And Chickpeas (Djeja Bil Houmous)
adapted from The Great Book of Couscous by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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6
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Time to Make
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0:00
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