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Bedouin Chicken

North African Chicken Dish

2 Lb chicken thighs
3 tbsp butter
1 red onion finely chopped
4 tomatoes (peeled,seeded and chopped)
2 cloves garlic, chopped
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp paprika
2 tbsp chopped cilantro
2 tbsp chopped parsley
1 tsp black pepper
salt to taste
11/2 cups water
3 carrots (peeled and quartered lengthwise)
3 zucchiini (quartered lengthwise)
1 cup frozen green peas
14 0z can chickpeas, drained and rinsed

Rinse and pat dry chicken pieces. In a large saucepan over high heat, melt butter and add chicken. Sear/ Brown both sides of chicken, reduce heat to low and add onion. Stir onion until is cooks and becomes translucent, about 4 minutes. Add garlic, paprika, cinnamon and ginger, stir well until it is properly incorporated with onion and chicken, cook for about 1 minute. Add the tomatoes, herbs and water, season with salt and pepper. Bring to boil, and reduce heat to low/medium. Cook covered for about 15 minutes. Stir in carrots and cook for additional 5 minutes. Add zucchini,chickpeas and green peas and stir, cook for additional 10 minutes.

Serve hot over couscous