Chicken And Chick Peas Recipe
Ingredients
| Fryer - 3-pound, disjointed | ||
| Salt | 1 1/2 Teaspoon | |
| Ginger | 1/4 Teaspoon, powdered | |
| Butter | 6 Tablespoon | |
| Onions | 2 Cup (16 tbs), chopped | |
| Chick peas - 2 cups, cooked or canned | ||
| Cumin | 1 Teaspoon | |
| Coriander | 1 Tablespoon | |
| Black pepper | 3/4 Teaspoon | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) Rinse the chicken, dry thoroughly and rub with the salt and powdered ginger.
MAKING
2) In a deep skillet or casserole, saute the chicken and onions in the butter, until brown.
3) Stir in the chick peas, cumin, coriander and pepper, cook covered, over a low heat for 10 minutes, shaking the pan occasionally.
4) Stir in the chicken broth, cook covered for 30 minutes, then uncover and cook during the last 10 minutes.
5) Keep a little gravy and adjust the seasoning, if required.
SERVING
6) Serve immediately on individual serving plates.
1) Rinse the chicken, dry thoroughly and rub with the salt and powdered ginger.
MAKING
2) In a deep skillet or casserole, saute the chicken and onions in the butter, until brown.
3) Stir in the chick peas, cumin, coriander and pepper, cook covered, over a low heat for 10 minutes, shaking the pan occasionally.
4) Stir in the chicken broth, cook covered for 30 minutes, then uncover and cook during the last 10 minutes.
5) Keep a little gravy and adjust the seasoning, if required.
SERVING
6) Serve immediately on individual serving plates.
Chef
