Chicken with ChickPeas
(Ferakh bil Hummus)
Mary Kay Radnich
Reprinted from Tour Egypt Monthly
This is a tasty and easy entrée, something with which
to impress your family and friends in the art of Middle Eastern
Cooking. Chickpeas are synonymous with Arab cooking and their
pleasures have even been recounted in the art of the Arab poet.
"You can talk of your many vegetables
from Morocco to Cathay,
And talk of all the tasty food the kitchen
But if youve never tasted chickpeas,
youve nothing else to say,
For this delicious legume rules supreme
from Cairo to Bombay."
- 4 tablespoons butter
- 3-5 lbs. Chicken pieces, trimmed of fat and cut into serving
- (I happened to have chicken breasts in my refrigerator)
- 2 medium onions, chopped
- 4 cloves garlic, crushed
- ¼ cup finely chopped fresh coriander leaves (cilantro)
- 1 can chickpeas (19 oz or 540 ml)
- 1 ½ - 2 cups water (I added 2 chicken bouillon cubes)
- 3 tablespoons tomato paste
- ½ teaspoon allspice
- ¼ teaspoon chili powder
- Salt & pepper to taste
- In a large skillet, sauté the chicken pieces
in the butter over medium heat until they turn golden brown.
Be sure to turn them several times, making sure that they brown
Remove the chicken pieces from the saucepan and set aside.
Add the onions and stir-fry until they begin to brown. Add the
garlic and coriander leaves and stir-fry again, about 3 minutes.
Stir in the remaining ingredients, including the chicken pieces
and bring to a boil. Cover and simmer over medium heat for 30
minutes or until the chicken pieces are well cooked. Serve hot
Serves 6 to 8.
Say Bismillah and eat!