Chicken with chickpeas (serves 5-6)
This is my version of a traditional Iraqi Jewish dish. You may notice similarities to an earlier recipe.
Get a tin (or 2) of chickpeas, rinse them.
Peel and cube 2-3 potatoes.
Tip: both the chickpeas and potatoes are optional. If you leave out both, you get Chicken and Nothing.
In a large pan, heat a bit of sunflower oil, add the chickpeas and potatoes, stir, cover a leave on a low heat. Stir occasionally These ingredients tend to burn slightly (caremalize) which gives the dish its characteristic flavour. Don’t let them burn too much. I always panic about the burning but it’s always ok.
Meanwhile, take a medium size organic chicken (about 5 lb) and cut into pieces (see Chicken and Squash for instructions).
Add the chicken to the pan. Keep it tightly covered. Then finely chop 3 – 4 cloves garlic and add to pan, mix in.
Then add about 200g of double concentrate tomato puree (that’s the best part of a jar), a large handful of salt, and enough cold water to just cover the chicken. Cover, bring to the boil and simmer for 20 minutes.
After the 20 minutes is up, leave to stand for a few hours. Skim any fat from the surface. Reheat for 20 minutes before serving. Serve with basmati rice.