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Al-Ahram Weekly 25 Nov. - 1 Dec. 1999 Issue No. 457 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 25 Nov. - 1 Dec. 1999 Issue No. 457
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Roast chicken and chickpeas
By Moushira Abdel-Malek
Ingredients:
One large chicken (cut in 8 pieces)
1 cup chickpeas (hummus), boiled
2 large onions (chopped)
1tsp crushed garlic
4 tomatoes (diced)
1/2 cup pine nuts (roasted)
1/2 cup green coriander (finely chopped)
vegetable oil
butter
salt + pepper + allspice + 2 cardamom pods + 2 bay leaves
Method:
Heat a piece of butter in a cooking pan, then add half the quantity of both the onions and the garlic. Stir until yellowish, then add the chicken pieces. Stir until they slightly brown. Season and add the cardamom and bay leaves. Cover and lower the heat. Allow to half cook. Remove from heat and remove cardamom and bay leaves. In another cooking pan, heat some oil and stir fry the onion and garlic until yellowish. Add the hummus and stir to combine, then add the tomatoes. Keep stirring to tenderise then add the chicken pieces plus their residue. Add some hot water if needed. Bring to the boil, season and cover over medium heat to continue cooking. Just 10 minutes before removing from heat, add the coriander and the nuts. Stir them in to combine. Serve with fresh watercress, pickles and pita bread.
