Name: Moroccan Chicken with Chick Peas and Rice
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: well-flavoured chicken stock (broth); 350 g/¾ lb Spanish onions, peeled and thinly sliced (scant 2½ cups thinly sliced Spanish onions); 75 g/3 oz (6 tablespoons) butter; ¼-½ teaspoon powdered saffron; olive oil; 175 g/6 oz (scant 1 cup) rice; 100 g/¼ lb (½ cup) chick peas, soaked overnight and drained; salt and freshly ground black pepper; 1 roasting (broiler/fryer) chicken about 1.5–1.75 kg/3½-4 lb; ¼ teaspoon each sweet red pepper and powdered cumin; lemon juice; 4 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Moroccan Chicken with Chick Peas and Rice

Ingredients

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