LAURIE GELMAN’S MOROCCAN CHICKEN AND CHICKPEAS
2-3 lbs boneless chicken thighs
1/2 tsp coarse salt
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 cup butter
1tbs olive oil
1 medium onion finely chopped
2 cans chickpeas, drained and rinsed
4 cups organic chicken stock
1/2 cup chopped cilantro
Optional: Harissa Hot sauce
Clean and wipe the chicken, pat dry and cut into chunks.
Mix together the salt, paprika, pepper, cumin, turmeric, and cinnamon.
Rub spice mixture onto chicken chunks. Put chicken with spices in zip top bag and refrigerate for two hours.
Melt butter and oil in a skillet. Sauté onions and chicken pieces until golden brown.
Add chickpeas and chicken stock into the pan and simmer for one hour or until chicken is tender.
Sprinkle with chopped cilantro.
For additional heat, drizzle with Harissa hot sauce (optional)
Serve immediately with cauliflower rice