| 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 <nlberry@prodigy.net> on Mar 28, 1997
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”