Chicken with chickpeas


  • 1 large chicken

  • 2 tsp salt

  • 1 tsp ginger powder

  • 1 tsp paprika

  • 1 tsp ground black pepper

  • 1 tsp grnd cummin

  • 1 tsp gnd tumeric

  • 1 tsp gnd cinnamon

  • 1/3 cup of butter

  • 1 tbsp olive oil

  • 4 red onions

  • 1 cup cooked chickpeas or canned

  • 4 cups chicken stock

  • 1/2 cup chopped parsley


  • 1.

    Cut chicken into serving portions and pat dry

  • 2.

    Mix all the dried grnd spices together and rub into chicken and refrigerate for at least 2 hours.

  • 3.

    Melt butter and oil and saute chicken peices and finely chopped red onions till golden.

  • 4.

    Add chickpeas and stock to the pan and simmer for 1hour or till chicken is tender.

  • 5.

    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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