A delightful Moroccan-inspired dish featuring tender chicken and flavorful chickpeas, perfect for a hearty meal.
Soak the dried chickpeas in water overnight, then drain and rinse.
Soaking chickpeas overnight reduces cooking time and enhances their texture.
Combine black pepper, ground ginger, salt, minced garlic, olive oil, and lemon juice in a bowl to create a marinade.
Marinating the chicken for longer intensifies the flavors.
Pierce the chicken with a fork or knife, then coat it thoroughly with the marinade. Let it rest for at least 2 hours in the refrigerator.
Piercing the chicken allows the marinade to penetrate deeper, enhancing the flavor.
Cook the chickpeas in a pot of water until tender, about 45 minutes. Drain and set aside.
Adding a pinch of baking soda to the water can help soften the chickpeas.
In a large pot, combine water, marinated chicken, turmeric, parsley, cinnamon stick, and butter. Bring to a boil, then reduce heat and simmer for 1 hour.
Turn the chicken occasionally to ensure even cooking.
Remove the chicken from the pot and keep warm. Add the cooked chickpeas and sliced onion to the pot and simmer until the sauce thickens.
Use a skimmer to remove any foam that forms on the surface of the sauce.
Dissolve cornstarch in a small amount of water and stir into the sauce to thicken. Return the chicken to the pot to reheat.
Stir the sauce continuously while adding the cornstarch to avoid lumps.
Serve the chicken and chickpeas in a deep dish, garnished with fresh parsley.
Serve with warm flatbread or couscous for a complete meal.
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