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| Chicken with Chickpeas
1/4 kilo chickpeas 6 cloves garlic, halved salt as required 1 large or 2 medium chickens, about 2 kilos in all 1/2 tsp. each ground ginger and pepper pinch or two pulverized saffron 1/2 tsp. turmeric 3 Tbsp. parsley, chopped finely 1 stick cinnamon, about 8cm. long (if using 2 chickens, use 2 sticks cinnamon) 1 medium onion, chopped finely 1/4 cup margarine 1 medium onion, sliced thinly 3 Tbsp. raisins Pick over the chickpeas and soak overnight in water to cover. In a small bowl make a paste of half the garlic cloves and 1 tbs. salt. With this mixture rub the chicken inside and out. Let stand 10 - 15 minutes and then rinse the chicken under running water and pat dry with toweling. In a small bowl combine the ginger, pepper and remaining garlic and grind to a paste. Add 2 Tbsp. of water and mix well. With this mixture rub the chicken inside and out. Cover and refrigerate overnight. Drain the chickpeas, rinse well and place in a saucepan. Pour over fresh water to cover, bring to the boil and reduce the flame. Cover and simmer until the chickpeas are tender (about 1 hour). Drain the chickpeas and pour over cold water to cover. By rubbing the peas lightly, remove and discard the skins. To a lightly greased casserole transfer the chicken and pour over any liquids remaining in the bowl. Add the saffron, turmeric, parsley, cinnamon, chopped onion and margerine. Pour over 2 cups of water (or stock) and bring to the boil. Reduce the flame, cover and simmer for 1 hour, turning the chicken 4 - 5 times. Remove the chicken and set aside to keep warm. To the casserole add the sliced onion, cooked chickpeas and raisins and cook until the onions are soft and the sauce has reduced to a thick gravy. Return the chicken to the sauce and heat through. Correct the seasoning with salt and pepper to taste. To serve, transfer the chicken to a preheated deep serving dish, spoon over the chickpeas and sauce and serve immediately. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |