Moroccan Chicken
1 can chickpeas
3 lb chicken pieces
1 tsp turmeric
1/2 tsp cumin ground
1/8 tsp cayenne pepper
1 tsp salt
2 tbsp oil
1 large onion, finely chopped
Juice of 1 lemon
- Combine turmeric, cumin, cayenne pepper and salt and mix with chicken pieces.
- Heat oil in a frying pan and brown chicken pieces on all sides. Remove to a plate and add onion to pan. Fry gently until soft, add garlic and cook a few seconds.
- Pour onion mixture into chickpeas and add chicken pieces and 1 tablespoon of the lemon juice. Cover and simmer gently until chicken and chickpeas are tender and liquid is considerably reduced. About 1/2 hour.
- Taste and add salt if necessary, and more lemon juice to give a pleasant tang.
- Remove chicken pieces carefully, place chickpeas and liquid in a deep dish, put the chicken on top and garnish with lemon wedges.
