World Cuisine

  • 3 tablespoons argan or olive oil
  • knob of butter
  • 2 onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 tablespoon coriander seeds
  • 8 chicken thighs, trimmed
  • 225 g (7½ oz) dried chickpeas, soaked in water for 6 hours or overnight and drained
  • 1 tablespoon ground turmeric
  • 2 teaspoons smoked paprika
  • 900 ml (1¼ pints) chicken stock
  • small bunch of flat leaf parsley, coarsely chopped
  • small bunch of fresh coriander, coarsely chopped
  • sea salt and black pepper

Heat the oil and butter in a large copper pot or heavy-based saucepan over a medium heat, stir the onions, garlic and coriander seeds and cook for 2–3 minutes to let the flavours mingle. Add the chicken thighs, stir to coat well and cook for a further 2–3 minutes turning occasionally until lightly brown all over, then toss in the chickpeas, turmeric and paprika.

Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for about 1 hour until the chicken is very tender. Season to taste with salt and pepper, then stir in most of the parsley and coriander. Garnish with the remaining herbs and serve with flat breads and salad, if liked.

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