Spicy chicken legs with chick-peas

 

     Chicken legs and thighs remain moist in this rich and flavorful stew. Serve with couscous, if you wish.

Makes 4 servings

• 1 tablespoon vegetable oil
• 2 teaspoons unsalted butter
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• Pinch of ground hot red pepper
• 4 whole chicken legs and thighs, skinned and cut halfway through leg-thigh joint
• 1 large onion, halved and cut into 1-inch chunks
• ¾ cup chicken broth
• One-third cup pitted green olives, halved
• ¾ cup drained and rinsed canned chick-peas
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

1. Heat oil and butter in large skillet over moderate heat ; rub cumin, salt and ground red pepper over chicken.
2. Add chicken to skillet ; cook until browned, about 4 minutes per side, remove chicken.
3. Add onion to skillet ; cook, stirring frequently, 4 minutes.
4. Return chicken to skillet along with broth and olives ; bring to boiling.
5. Lower heat ; cover and simmer 25 minutes or until chicken is cooked through.
6. Stir in chick-peas and lemon juice ; cook 2 minutes or until chick-peas are heated through.
7. Stir in parsley and serve.

BON APPÉTIT