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Moroccan Chicken with Chickpeas
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This chicken dish has a hint of spiciness from the cayenne, which you can adjust to your preference.

Serves: 8

Prep Time:
Cook Time: Total Time:

Sephardic Meat Entree

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Ingredients

1 whole cut-up chicken (about 3.5 lbs.)
2 1/2 tbl. vegetable oil
1 medium onion, chopped
1 tsp. turmeric
2-1/2 cups cold water
1 can (14.5 oz.) chickpeas, drained
Juice of 1 lemon
4 cloves garlic, sliced
1/4 tsp. cayenne
Salt and pepper, to taste

Directions

  1. Heat oil to medium high in a large skillet and saute onions, about 5-8 minutes.
  2. Add turmeric and mix to coat onions.
  3. Add chicken and saute all pieces (both sides) until a golden color (from the oil and the turmeric).
  4. Add water and remaining ingredients. Bring to boil, then lower heat to simmer, covered, for 1 hour.

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