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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover dried chick-peas with water & soak overnight. You can do this in advance & then freeze the chick-peas. When ready to use take out of the freezer & thaw. | 2. Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl. Take a skewer (preferably) or sharp knife & poke several holes into the chicken. Then dip the chicken into the mixture so that all sides are covered. Place chicken into a glass & cover with the remaining mixture. Let it marinate for at least 2 hours. | 3. Drain the soaked chick-peas or thaw the ones already prepared. Place chick-peas, 1/2 tsp salt, & fresh water into a sauce pan or pressure cooker & cover with lid. If using a pan, cook chick-peas for 45 minutes. If using a pressure cooker, cook for 15 minutes (after it starts to hiss). | 4. Drain chick-peas & submerge in a bowl of cold water. Gently rub the chick-peas to remove their skins. Immediately remove skinned peas from the water & place into another bowl. | 5. Place 3 cups of water, chicken & any juices in the bowl into the large pot or pressure cooker. Add salt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter. If using a pot bring to boil, reduce heat, cover, & simmer for 1 hour, turning the chicken frequently in the sauce. If using a pressure cooker, cover & cook for 8 minutes (after it starts to hiss). | 6. Remove chicken, place back in the glass bowl & cover to stay warm. Add onions & cooked chick-peas to the pot. Bring to a rolling boil & cook until the onions are very tender & the sauce has reduced to about 2 cups. Mix cornstarch & a little water to make a thin paste, add to sauce to thicken. After the sauce has thicken some return chicken back into the pot to reheat. | 7. To serve, place chicken into a deep dish & cover with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1/2 - 1	lb	dried	0.0	0.0	0.0	0.0
chicken	2 -3		skinless	-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
ginger	3/4	teaspoon		1.2	0.2666	0.0273	0.0112
salt	1/2	teaspoon		-	-	-	-
garlic clove	3		crushed	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
garlic clove	2			-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
salt	1	teaspoon		-	-	-	-
ginger	1/4	teaspoon		1.2	0.2666	0.0273	0.0112
onion	1/2		chopped	32.0	7.472	0.88	0.08
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
cinnamon	1			-	-	-	-
butter	3 -4	tablespoons	sweet	0.0	0.0	0.0	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.