Djej de'al Homes (Chicken with chickpeas)

 

                Chickpeas, eaten since the time of the pharaohs in ancient Egypt, are synonymous with Arab cuisine. Together with lentils and other pulses, chickpeas have been a key source of protein when meat was in short supply. Chicken too plays an important part in Moroccan cookery and features in many Moroccan recipes. The flavors and textures of chicken and chickpeas combine well together, as shown by this classic Moroccan dish.

                Freshly chopped cilantro leaves are sometimes added to this recipe. If you enjoy this distinctive flavor, add a tablespoon with the parsley. The use of canned chickpeas will not affect the flavor, and they are certainly more convenient.

Serves 6

• 1 roasting chicken, about 1.5 kg (3 lb)
• 10 ml coarse salt
• 2 ml ground ginger
• 2 ml sweet paprika
• 2 ml ground black pepper
• 2 ml ground cumin
• 2 ml turmeric
• 2 ml ground cinnamon
• 90 ml butter
• 15 ml olive oil
• 4 red onions, finely chopped
• 250 ml cooked or canned chickpeas
• 1 liter chicken stock
• 60 ml finely chopped parsley

1. Wipe the chicken, pat dry and cut into serving portions.
2. Mix together the salt, ginger, paprika, pepper, cumin, turmeric and cinnamon ; rub the spice mixture into the chicken portions and leave for at least 2 hours.
3. Melt the butter and oil in a large saucepan, and sauté the chicken pieces and the onions until golden.
4. Add the chickpeas and chicken stock to the pan and simmer for 1 hour, or until the chicken is tender.
5. Stir in the chopped parsley ; serve the chicken and chickpeas and sauce with cooked rice.

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