Ingredients
-
2
-
-
-
1
-
1
-
1
-
2
-
1
-
1/4
-
1/2
-
1
-
2
-
1
-
2
-
1
Directions
Magical Moroccan Chicken and Chickpeas, Here’s a way to transform a roasting chicken into an exotic feast Gild it with spices like ginger, parsley, turmeric and cinnamon and surround it with a redolent chicken-onion-raisin mixture A one-dish delight (and what an aroma)! The long preparation time is due to the overnight soaking method of the chickpeas, as well as the long, slow cooking time , Delicious I cut the amount back to 2 servings and used two big chicken thigh’s Simply loved the great flavor profile I did include a healthy teaspoon of Ras El Hanout as well as I had just made a fresh batch last week and it was right at home and played nice with everyone else in the pot A perfect dinner served on almond couscous and some hot mint tea YUM!, Here’s a way to transform a roasting chicken into an exotic feast Gild it with spices like ginger, parsley, turmeric and cinnamon and surround it with a redolent chicken-onion-raisin mixture A one-dish delight (and what an aroma)! The long preparation time is due to the overnight soaking method of the chickpeas, as well as the long, slow cooking time
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Steps
|
1
Done
|
Day Before, Pick Over Chickpeas and Turn Into a Large Bowl; Cover With Cold Water; Refrigerate, Covered, Overnight. Next Day, Drain Chickpeas; Turn Into a Large Kettle. Add 2 Quarts Cold Water, 2 T. Salt, the Quartered Onion and Bay Leaf. Bring to Boiling and Reduce Heat. Simmer, Covered, 1-1/2 to 2 Hours, or Until Tender; Drain; Set Aside. Remove and Discard Onion and Bay Leaf. |
|
2
Done
|
Meanwhile, Rinse Chicken Well; Dry With Paper Towels. Sprinkle Inside With 1 T. Salt. Tuck W Ings Under Body; Then Tie Legs Together at Ends With Twine. If Necessary, Fasten Skin at Neck With a Skewer. |
|
3
Done
|
in a Small Bowl, Combine Garlic, Ginger, 1/2 T. Salt, the Pepper and 1 T. Water; Mix Well. Brush Mixture Over Entire Surface of Chicken. Refrigerate Chicken in Large Bowl, Covered With Plastic Wrap or Foil, One Hour. |
|
4
Done
|
in 6-Quart Dutch Oven, Combine Chopped Onion, Turmeric, Chopped Parsley, Cinnamon Stick, Butter and Chicken Broth. Over Medium Heat, Bring to Boiling, Stirring Constantly. Lower Heat; Then Add Chicken, Breast Side Down, and Any Juices Left in Bottom of the Bowl. |
|
5
Done
|
Simmer, Covered, 1 Hour, or Until Chicken Is Tender. (turn Chicken Frequently in the Sauce, Using Two Wooden Spoons.) Remove Cooked Chicken to Warm Serving Platter. Discard Cinnamon Stick. |
|
6
Done
|
to Liquid Left in Dutch Oven, Add Slice Onion, Raisins and Drained Chickpeas. Bring to Boiling; Cook, Stirring Frequently With Wooden Spoon, Until Onion Is Soft and Flavors Have Blended - About 15 Minutes. |
|
7
Done
|
Before Serving, Remove Twine. Reheat Chicken in Chickpea Mixture For 5 Minutes. Serve Chicken and Chickpeas Together. |
