Magical Moroccan Chicken and Chickpeas

Time

Prep 540 min · Cook 180 min · 720 min total

Difficulty

hard

1. 1

   Day before, pick over chickpeas and turn into a large bowl; cover with cold water; refrigerate, covered, overnight. Next day, drain chickpeas; turn into a large kettle. Add 2 quarts cold water, 2 t. salt, the quartered onion and bay leaf. Bring to boiling and reduce heat. Simmer, covered, 1-1/2 to 2 hours, or until tender; drain; set aside. Remove and discard onion and bay leaf.

   120 min
2. 2

   Meanwhile, rinse chicken well; dry with paper towels. Sprinkle inside with 1 t. salt. Tuck w ings under body; then tie legs together at ends with twine. If necessary, fasten skin at neck with a skewer.

3. 3

   In a small bowl, combine garlic, ginger, 1/2 t. salt, the pepper and 1 T. water; mix well. Brush mixture over entire surface of chicken. Refrigerate chicken in large bowl, covered with plastic wrap or foil, one hour.

4. 4

   In 6-quart Dutch oven, combine chopped onion, turmeric, chopped parsley, cinnamon stick, butter and chicken broth. Over medium heat, bring to boiling, stirring constantly. Lower heat; then add chicken, breast side down, and any juices left in bottom of the bowl.

5. 5

   Simmer, covered, 1 hour, or until chicken is tender. (Turn chicken frequently in the sauce, using two wooden spoons.) Remove cooked chicken to warm serving platter. Discard cinnamon stick.

   60 min
6. 6

   To liquid left in Dutch oven, add slice onion, raisins and drained chickpeas. Bring to boiling; cook, stirring frequently with wooden spoon, until onion is soft and flavors have blended - about 15 minutes.

   15 min
7. 7

   Before serving, remove twine. Reheat chicken in chickpea mixture for 5 minutes. Serve chicken and chickpeas together.

   5 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.