Spiced Chicken with Chickpeas and Lemon Peel

Name: Spiced Chicken with Chickpeas and Lemon Peel
Yield: Serves 6
Ingredients: salt; generous handful fresh coriander or parsley leaves; 1 lemon; 2 teaspoons ground turmeric; 2 teaspoons paprika; 2 teaspoons ground cinnamon; generous handful fresh coriander or parsley leaves; cayenne pepper; 600 ml/1 pint chicken stock; 5 cm/2 in piece fresh ginger; 225 g/8 oz dried chickpeas; 2 medium onions; 675-900 g/1½-2 lb boneless skinless chicken thighs; 75 g/3 oz butter; 3 large cloves garlic; 100 g/4 oz mushrooms

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This chicken casserole is aromatic with spices evocative of both India and North Africa, two of my favourite places and cuisines. Serve with a crisp green vegetable or a salad. If you cook this for part of the time early in the day and then complete the cooking later on it seems to taste even better.

Ingredients

225 g/8 oz dried chickpeas
2 medium onions
3<

Main course
Gluten-free
Spicy

Method

Soak the chickpeas in water overnight. Drain and boil in plenty of water until soft. This can take anything from 45 minutes to 1½ hours, depending on the age of the chickpeas. Drain well. Meanwhile, peel the onions and garlic, put them into a food processor with the mushrooms and whizz until chopped as finely as possible.

Preheat the oven to