LI OCH'S CHICKEN AND GARBANZO STEW

Li Och's Chicken and Garbanzo Stew image

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon unsalted butter
2 3 lb chickens
2 small onions, minced
3 cloves garlic
1.5 tablespoons ground cumin
.5 teaspoons ground ginger
.5 teaspoons dried red pepper flakes
4 cups chicken broth
5 cups cooked chick peas (or 3 15-oz cans)
1 cup chopped cilantro

Steps:

In a large heavy kettle heat the oil and butter over medium high heat until the foam subsides.
Brown the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned to a large bowl.
Pour off half the fat in kettle and in the remaining fat cook the onions, 2 of the garlic cloves, minced, the cumin, ginger and the red pepper flakes over moderately low heat, stirring, until the onions are softened.
Return the chicken to the kettle, and the broth and the chick peas, and simmer the mixture, covered for 45 minutes
(The mixture will be soupy. If a thicker stew is desired, transfer the chicken to a bowl and boil down to desired consistency.)