Tired of Ashkenazic, paprika-flavored, baked chicken and potatoes for Friday night Shabbos dinner? This Sephardic chicken, spiced with turmeric, is an easy to make, healthy and tasty alternative. Serve this Moroccan Chicken with Chickpeas on top of couscous and along side roasted vegetables.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6-8 servings
Ingredients:
- 3 Tbsp. olive oil
- 3 pound (1.5 kilo) chicken pieces
- 1 large onion, sliced thinly
- 2 garlic cloves, chopped
- 1 tsp. turmeric
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 2 cups (500 ml) chicken stock
- 1 8-oz. (250 gram) can of chickpeas, drained
- juice of 1 lemon
- freshly ground black pepper
- 40-50 fresh parsley leaves
Preparation:
1. In a Dutch oven, heat oil and brown chicken pieces on all sides. Put them on a plate and set aside.
2. In the same Dutch oven, saute onions and garlic in oil until golden.
2. Add chicken pieces back so they fit in one layer. When the meat is white on one side (3-4 minutes), turn over. When the meat is white on the other side, it is time to add the rest of the ingredients.
3. Add turmeric, paprika, salt, chicken stock, and chickpeas. Stir. Season with pepper. Cover and simmer for 30 minutes.
4. Add parsley leaves. Cover and simmer for 10-15 minutes, or until the chicken is cooked through.
2. In the same Dutch oven, saute onions and garlic in oil until golden.
2. Add chicken pieces back so they fit in one layer. When the meat is white on one side (3-4 minutes), turn over. When the meat is white on the other side, it is time to add the rest of the ingredients.
3. Add turmeric, paprika, salt, chicken stock, and chickpeas. Stir. Season with pepper. Cover and simmer for 30 minutes.
4. Add parsley leaves. Cover and simmer for 10-15 minutes, or until the chicken is cooked through.