450 g (14 1/2 oz) canned chickpeas, rinsed and drained
1.2 litres (2 pints) hot chicken stock
450 g (14 1/2 oz) peeled turnips, cut into bite-sized chunks
2 tablespoons sultanas
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 tablespoon butter
bunch of flat leaf parsley, finely chopped
couscous, to serve (optional)
Heat the smen or ghee in a large copper or heavy-based saucepan, stir in the onions, cumin seeds, cinnamon sticks and saffron and cook for 1–2 minutes. Add the chicken and coat well, then add the chickpeas. Pour in the stock and bring to the boil, then reduce the heat and cook over a medium heat for 15 minutes.
Add the turnips and sultanas, re-cover and cook over a medium heat for a further 10 minutes until the chicken is cooked through. Season with the salt and pepper and stir in the butter and parsley. Serve the chicken, chickpeas and turnip with couscous, if liked, pouring the sauce into a bowl to serve separately.