Chicken with Onions and Garbanzo Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A one-pot Moroccan meal from Lotfi's in New York. Serve the stew with couscous or flat bread. Ingredients:
3 tablespoons olive oil |
3 large onions, chopped |
3 tablespoons chopped garlic |
2 teaspoons ground ginger |
1 teaspoon turmeric |
1/4 teaspoon ground saffron |
1 3- to 4-pound chicken, cut into 8 pieces |
3 cups water |
3 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained |
1/2 cup chopped fresh italian parsley |
1/3 cup chopped fresh cilantro |
Directions:
1. Heat oil in large Dutch oven over medium-high heat. Add onions, garlic, ginger, turmeric and saffron; sauté until onions are translucent, about 5 minutes. Add chicken and cook until brown on all sides, about 10 minutes. Add 3 cups water and bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 40 minutes. Using tongs, transfer chicken to platter.
2. Add garbanzo beans, parsley and cilantro to Dutch oven. Boil until sauce thickens slightly, about 20 minutes. Return chicken to Dutch oven. Simmer until heated through, about 5 minutes.
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