Chickpea & Chicken K’dra

Portions:6
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Equipment

Ingrediënten

  • 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

Instructies

  • 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.

Notes / Tips / Wine Advice:

For chickpeas with lamb, turmeric & paprika,

follow the recipe as for Chickpea & chicken k’dra, replacing the chicken thighs with 8 lamb chops. Finely chop a bunch of mint and add it to the dish at the end of the cooking process with the chopped parsley and coriander.
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Recipe Category Chicken
Country Arabic / Moroccan
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