Title: Moroccan Chicken and Chick Peas
Categories: Entree Chicken Moroccan
Yield: 6 Servings

1	cn	Chick peas/garbanzos
3	lb	Chicken pieces
1	ts	Turmeric
1/2	ts	Cumin ground
		Salt
1/8	ts	Cayenne pepper
2	tb	Oil
1	lg	Onion, finely chopped
		Juice of 1 lemon

Dry chicken pieces with paper towels. Combine turmeric and cumin with 1 t salt and the cayenne pepper and rub into the chicken. Let stand for 15 minutes. (I use less chicken when I make this dish, sometimes I also substitute boneless breast or tenders) Heat oil in a frying pan and brown chicken pieces on all sides. Remove to a plate and add onion to pan. Fry gently until soft, add garlic and cook a few seconds. Pour onion mixture into chick peas and add chicken pieces and 1 Tablespoon of the lemon juice. Cover and simmer gently until chicken and chick peas are tender and liquid is considerably reduced. About 1/2 hour. Taste and add salt if necessary, and more lemon juice to give a pleasant tang. Remove chicken pieces carefully, place chick peas and liquid in a deep dish, put the chicken on top and garnish with lemon wedges.

Sandi

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