Chicken with chickpeas
Cut chicken into serving portions and pat dry
Mix all the dried grnd spices together and rub into chicken and refrigerate for at least 2 hours.
Melt butter and oil and saute chicken peices and finely chopped red onions till golden.
Add chickpeas and stock to the pan and simmer for 1hour or till chicken is tender.
Stir in chopped parsley and serve with rice.
Granma's instructions were to make sure you pat the chicken dry before rubbing in spices.
Make sure you have a large enough pot for 4 cups chicken stock.
Can be enjoyed with breads as well, to mop up the sumptuous velvty spiced gravy.
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