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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)
----------------------------------------------
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


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