| 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 | T | Vegetable oil |
| 2 | lb | Potatoes, peeled & quartered |
| 1 | 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 | t | Pepper |
| 1 | t | 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 <nlberry@prodigy.net> on Mar 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 30
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 834.2mg
Potassium: 797mg
Carbohydrates: 43.8g
Fiber: 3.9g
Sugar: 11.1g
Protein: 6.2g