Kedra Chicken with Chickpeas and Rice

Ingredients

• Chicken, pieces of your choice (Quantity not specified)
• 4 Medium onions (Thinly sliced)
• 1 Chickpeas (1 bowl; soaked the day before or canned)
• 4 Garlic cloves (Whole)
• 1 c. à c. Turmeric
• 1 c. à c. Ground ginger
• 0.25 c. à c. Pepper
• Salt (To taste)
• Chopped parsley (Quantity not specified; some for cooking and a little fresh herb for serving)
• Chopped cilantro (Quantity not specified; some for cooking and a little fresh herb for serving)
• Olive oil (Quantity not specified)
• Smen (A generous knob; or butter)
• Rice (basmati or long-grain) (Quantity not specified)
• Water (Add enough to generously cover the contents of the pot)

Steps

1. 1

   In a large pot, heat the olive oil with the smen (or butter).

2. 2

   Add the sliced onions, chicken pieces, chickpeas, whole garlic cloves, turmeric, ginger, pepper, salt, parsley, and cilantro.

3. 3

   Sauté everything until the chicken develops a beautiful golden color.

4. 4

   Pour in enough water to generously cover the ingredients. Cover and simmer until the chicken and chickpeas are completely tender.

5. 5

   Once cooking is complete, remove the chicken and chickpeas from the pot.

6. 6

   Pour the rice into the concentrated cooking broth and cook over low heat until it absorbs the liquid.

7. 7

   While the rice cooks, return the chicken to the pot over very low heat with a little cooking liquid and the reduced onions, allowing it to caramelize slightly.

8. 8

   To serve, arrange the fragrant rice on plates, add the chicken and chickpeas with their sauce, then sprinkle with fresh herbs.

Notes

The quantities of chicken, rice, oil, water, herbs, and salt are not specified. The volume of the “bowl” of chickpeas is undefined. The simmering time and the liquid proportions for cooking the rice are not indicated; cook until tender, then until the broth is absorbed.

Nutrition per serving

• main course
• slow-cooked
• chicken
• chickpeas
• rice
• gluten-free