| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Libyan | Chicken, Libyan, Sephardic | 6 | Servings |
INGREDIENTS
| 3/4 | lb | Dried garbanzos (chickpeas), 1 1/2 cups |
| 1 | tb | Vegetable oil |
| 2 | lb | Potatoes, peeled & quartered |
| 1 | lg | Onion, chopped fine |
| 1/2 | c | Chopped flat leaf parsley, rinsed and drained |
| 1 | Chicken (3 lbs.), cut in 8 pieces | |
| 2 | Cinnamon sticks | |
| 1/4 | ts | Pepper |
| 1 | ts | Salt |
| 2 | c | Water |
| Pomegranate seeds, for garnish |
INSTRUCTIONS
Soak the garbanzos in water overnight. Drain, peel off and discard the skins. Put all the ingredients except pomegranate seeds in a heavy pan and bring to a boil. Reduce heat to low, cover and cook for 1 hour or until chicken is tender and garbanzos are cooked. Garnish with pomegranate seeds during the season when available. Serve warm over rice. Recipe by: Copeland Marks -- Sephardic Cooking Posted to JEWISH-FOOD digest V97 #106 by Nancy Berry <[email protected]> on Mar 28, 1997
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