1 large white onion
2 cloves of garlic
1tsp cumin, 1tsp cinnamon, 1 tsp ginger, 1tsp turmeric
Zest and juice of a lemon
6 – 8 bone in skinned chicken portions – I use a leg thigh portion per person with a few extra for seconds
1 can of chick peas (garbanzo beans)
Chicken stock cube
Salt and pepper
- Chop up the large onion into a dice. Fry in 1 tbsp of oil until soft and golden
- Grate the garlic into the pan and add the spices. Cook for a minute until the spices are fragrant and the onion is coated. Season with 1 ts of salt and ½ tsp pepper
- Add the chicken pieces, lentils and the stock cube
- Squeeze in the lemon juice and cover the chicken with water (about 2 cups, depending on the size of your pan)
- Cook for 2 hours at a simmer either on the stove top or in an oven
- Add the can of chick peas (drained but not rinsed)
- Leave the lid off and allow the liquid to reduce. If there’s way too much liquid, take the chicken out and boil the sauce down fiercely)
- Sprinkle chopped flat leaf parsley over to serve
This recipe originally appeared with many of my other favourite foods in a post about the perfect Arabian Nights dinner party menu.