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Makes 4 to 6 servings
In a 2-quart stew pot, heat on a medium heat
When the oil is warmed up, add
- 3 cloves garlic, finely minced
- 1 large or 2 medium onions, chopped
Stir occasionally. After 5 minutes add
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- Several shakes cayenne pepper
Let this cook for about 10 minutes until the onions become translucent and are browned at the edges. (We used to joke that it didn’t taste right unless you burnt the onions. We’re wiser: it’s no joke.) Be sure the onions are well browned in order to develop a good flavor. Cut up
- 1 whole chicken, to make 8 to 10 pieces, trimmed of fat
Remove the chicken skin if you will be eating the food right after cooking and you are in a rush, otherwise you won’t have time to cool the liquid to separate out the fat. Push the onions aside and place the meat at the bottom of the pan, with the onions on top, thus allowing the meat to brown. As the chicken browns, turn the pieces over, and eventually get the rest of the chicken into the pan. When it is all browned, add
- ⅓ cup water
- 1 or 2 cans (16-ounce) chickpeas, drained and rinsed
- Peel of one preserved lemon, cut into small pieces
Cover the pot, reducing heat to the lowest flame to keep it at a low simmer.Occasionally move the pieces around as they cook. Cook for 30 to 40 minutes, until the meat is cooked through. (If you want a more saucy result, add some chicken stock, but resist the urge to add more water.) If you did not skin the chicken, then you must remove the liquid from the pot and separate out the fat. Serve over couscous.
