A one-pot Moroccan meal from Lotfi's in New York. Serve the stew with couscous or flat bread.
Recipe information
Yield
Serves 6
Ingredients
3 tablespoons olive oil
3 large onions, chopped
3 tablespoons chopped garlic
2 teaspoons ground ginger
1 teaspoon turmeric
1/4 teaspoon ground saffron
1 3- to 4-pound chicken, cut into 8 pieces
3 cups water
3 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
1/2 cup chopped fresh Italian parsley
1/3 cup chopped fresh cilantro
Preparation
Step 1
Heat oil in large Dutch oven over medium-high heat. Add onions, garlic, ginger, turmeric and saffron; sauté until onions are translucent, about 5 minutes. Add chicken and cook until brown on all sides, about 10 minutes. Add 3 cups water and bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 40 minutes. Using tongs, transfer chicken to platter.
Step 2
Add garbanzo beans, parsley and cilantro to Dutch oven. Boil until sauce thickens slightly, about 20 minutes. Return chicken to Dutch oven. Simmer until heated through, about 5 minutes.
