Name: Ferakh Bel Hummus (Chicken and Chickpea Casserole)
Yield: Serves 4
Cuisine: Egyptian
Ingredients: 3 cardamom pods, cracked; 3 cups (720 milliliters) chicken stock or water; Cooked white rice; 2 garlic cloves, chopped; 3 tablespoons olive oil; ½ teaspoon freshly ground white pepper; 1 large onion, chopped; Juice and zest of 1 lemon; 1 teaspoon ground ginger; 3 cups (750 grams) Cooked Chickpeas for Salads and Stews; 1 teaspoon sea salt, or less if using chicken stock; One 3-pound chicken, cut into eight pieces; 1 teaspoon turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This is one of the dishes that my mom used to cook for my children, and now they cook it for their children, too.

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped

Africa
Asia
Syria
Egypt
Israel
Main course
Mediterranean
Gluten-free

Method

Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté until soft, about 4 minutes. Add the garlic, ginger, and turmeric. Cook, stirring, until fragrant, about 2 minutes.
Add the chicken pieces skin-side down and sear. When the skin is golden brown, after 3 to 5 minutes, flip and repeat on the other side.
Add the ch

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