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Ingredients
- 12 chicken pieces
- 1/2 teaspoon ground sweet paprika
- 1/2 teaspoon ground cumin
- ground pepper
- 750 g red or brown onions, sliced
- 100 g butter
- 1/4 teaspoon ground saffron or turmeric
- 125 g chick peas, soaked overnight
- 3 cups chicken stock
- 1/3 cup finely chopped flat-leaved parsley
- 1 tablespoon fresh lemon thyme
- 250 g rice, cooked
- lemon juice
Method
1. Season chicken with paprika, cumin and pepper.
2. Cook chicken pieces with sliced onions in butter in a deep heavy-based pan until golden.
3. Sprinkle chicken with saffron, add chick peas and chicken stock to cover. Simmer gently, uncovered, for 1 hour or until chicken is tender.
4. Just before serving add chopped parsley and thyme to chicken just before serving.
5. Spoon rice into heated serving dish. Place chicken pieces on top and pour over the sauce. Sprinkle with lemon juice and serve.
