Moroccan cooking # Chicken casserole in carrots and chickpeas

Cooking Duration: 1h x 15 min/ Total time: 2h x 30 min/ Number of persons: 4

Ingredients:

1 Chicken 1.3 kg
1 onion, chopped
2 cloves garlic, chopped
5 Olive oil
2 cm grated ginger
1 teaspoon turmeric
1 teaspoon black and white pepper mixed
80 g Homs soaked in water for a whole night
1 small Gzber Bouquet
75 Baskets of water or chicken broth
600 g Islands
A little lemon juice.
Chopped sheets

The way

1- the islands are peeling and cutting. Clears hummus and still has a crust.

2- The chicken is cut to eight pieces and placed in a cooker.

3- Add oil, onion and garlic. All ingredients are made for the onion to be transparent.

4- Add spices, a bunch of iris, chickpeas, water or chicken broth.

5- The cooker covers and leaves all cook on a quiet fire.

6- When the Homs become soft, the islands are added and cooking is completed for approximately 15 to 20 minutes.

7- When all the ingredients mature and the broth coagulates, add lemon juice and ground-chopped crab leaves and the cooker will be removed from the fire.

8- The chicken is decorated with carrots and chickpeas and is irrigated with gravy.