Chickpea & Chicken K’dra
Equipment
Ingredients
- 3 tablespoons argan or olive oil
- knob butter
- 2 onions finely chopped
- 6 garlic cloves finely chopped
- 1 tablespoon coriander seeds
- 8 chicken thighs trimmed
- 225 g dried chickpeas soaked in water for 6 hours or overnight and drained
- 1 tablespoon ground turmeric
- 2 teaspoons smoked paprika
- 900 ml chicken stock
- small bunch flat leaf parsley coarsely chopped
- small bunch fresh coriander coarsely chopped
- sea salt and black pepper
Instructions
- Heat the oil and butter in a large copper pot or heavy-based saucepan over a medium heat, stir the onions, garlic and coriander seeds and cook for 3 minutes to let the flavours mingle.
- Add the chicken thighs, stir to coat well and cook for a further 3 minutes turning occasionally until lightly brown all over, then toss in the chickpeas, turmeric and paprika.
- Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for about 1 hour until the chicken is very tender.
- Season to taste with salt and pepper, then stir in most of the parsley and coriander.
- Garnish with the remaining herbs and serve with flat breads and salad, if liked.
