Ginger Chicken With Chickpeas (moroccan Tagine)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2-1 lb dried garbanzo beans
• 2 -3 lbs skinless chicken
• 1 teaspoon black pepper
• 3/4 teaspoon ginger
• 1/2 teaspoon salt
• 3 medium garlic cloves, crushed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 medium garlic cloves
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/4 teaspoon ginger
• 1/2 onion, chopped
• 1/4 cup parsley, finely chopped
• 1 cinnamon stick
• 3 -4 tablespoons sweet butter
• 2 tablespoons cornstarch

Recipe

• 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.