GINGER CHICKEN WITH CHICKPEAS (MOROCCAN TAGINE)

Ginger Chicken With Chickpeas (Moroccan Tagine) image

I found this recipe in Paula Wolfert's cookbook. After playing around with it a little, I came up with this version. Even if you don't love chickpeas this recipe is worth trying. Add an extra hour to the cook time if you are not using a pressure cooker.

Provided by FDADELKARIM

Categories Chicken

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 17

Ingredients

1/2-1 lb dried garbanzo beans
2 -3 lbs skinless chicken
1 teaspoon black pepper
3/4 teaspoon ginger
1/2 teaspoon salt
3 medium garlic cloves, crushed
2 tablespoons olive oil
1 tablespoon lemon juice
2 medium garlic cloves
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon ginger
1/2 onion, chopped
1/4 cup parsley, finely chopped
1 cinnamon stick
3 -4 tablespoons sweet butter
2 tablespoons cornstarch

Steps:

Cover dried chick-peas with water & soak overnight. You can do this in advance & then freeze the chick-peas. When ready to use take out of the freezer & thaw.
Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl. Take a skewer (preferably) or sharp knife & poke several holes into the chicken. Then dip the chicken into the mixture so that all sides are covered. Place chicken into a glass & cover with the remaining mixture. Let it marinate for at least 2 hours.
Drain the soaked chick-peas or thaw the ones already prepared. Place chick-peas, 1/2 tsp salt, & fresh water into a sauce pan or pressure cooker & cover with lid. If using a pan, cook chick-peas for 45 minutes. If using a pressure cooker, cook for 15 minutes (after it starts to hiss).
Drain chick-peas & submerge in a bowl of cold water. Gently rub the chick-peas to remove their skins. Immediately remove skinned peas from the water & place into another bowl.
Place 3 cups of water, chicken & any juices in the bowl into the large pot or pressure cooker. Add salt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter. If using a pot bring to boil, reduce heat, cover, & simmer for 1 hour, turning the chicken frequently in the sauce. If using a pressure cooker, cover & cook for 8 minutes (after it starts to hiss).
Remove chicken, place back in the glass bowl & cover to stay warm. Add onions & cooked chick-peas to the pot. Bring to a rolling boil & cook until the onions are very tender & the sauce has reduced to about 2 cups. Mix cornstarch & a little water to make a thin paste, add to sauce to thicken. After the sauce has thicken some return chicken back into the pot to reheat.
To serve, place chicken into a deep dish & cover with sauce.