Chicken with Chickpeas or Ferakh bil Hummus
From lor 16 years ago
- 40 minutes to make
- Serves 6
This is a delicious Middle Eastern entrée. Served with a fresh salata(salad) and pita bread and it is complete.
Ingredients
- 4 Tablespoons butter (NOT margarine) shopping list
- 5 lbs. chicken pieces, trimmed of fat and cut into serving size pieces shopping list
- 3 medium onions, chopped shopping list
- 4 - 5 garlic cloves, minced or finely chopped shopping list
- 1/4 cup finely chopped fresh cilantro shopping list
- Note: If you cannot find cilantro in your grocery store, flat leaf parsley will do. shopping list
- 1 can chickpeas (19 oz or 540 ml) shopping list
- 1-1/2 - 2 cups water (for added flavour I use 1/2 chicken broth and 1/2 water or add 2 cubes of chicken bouillon) shopping list
- 3 Tablespoons tomato paste shopping list
- a dash or 2 of Tobasco Sauce or any hot sauce shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1/4 teaspoon chili powder shopping list
- pepper to taste shopping list
How to make it
- In a large skillet, sauté the chicken pieces in the butter over medium heat until they turn golden brown.
- Turn them several times, making certain that they brown evenly.
- Remove the chicken pieces from the saucepan and set aside.
- Add the onions and gently fry until they begin to lightly brown.
- Add the garlic and coriander leaves and gently fry for approximately 2 minutes.
- Stir in the remaining ingredients, including the chicken pieces and bring to a boil.
- Cover and simmer over medium heat for 35-40 minutes or until the chicken pieces are well cooked.
- Serve over rice.
- Serves 6 to 8
People Who Like This Dish 4
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