| Moroccan chicken with almonds and chick-peas |  |  |
Make-ready time: 10 min.
Time of cooking: approximately 70 minutes + 90 minutes for chick-peas
Cost: reasonable
Difficulty: easy Ingredients for 4 people 4 chicken chests without skin with bone
125 ml of soaked chick-peas day before
60 ml of butter
60 ml of engraved parsley
2 finely chopped Spanish onions
6 almond C
1 saffron pinch
salt, black pepper
1 liter of poultry bubble
1 cinnamon stick
juice of a lemon
4 districts of lemons to salt |
Preparation - to cook chick-peas in water during 90 minutes or until they are tender;
- to deposit in a cold water bowl; to rub with your hands to remove the skin from it;
- in a pan, to dissolve butter; to colour chicken on all its faces with the saffron and onions;
- to pour the bubble and to bring to the point of boiling; to add chick-peas, almonds and the stick of cinnamon; to cover; to lower fire and to leave mijoter during 1 hour;
- to deposit chicken in a hollow dish;
- to add parsley to the bubble; to make boil a few minutes until the sauce reduces a little; to press the lemon juice; to season salt and of pepper; to pour on chicken and to be useful hot.
|
