Chicken with Chick
Peas & Rice
The ideal pasta for
this recipe is the very small Rison No. 63, which
resembles brow rice. It is available at continental
delicatessens and some supermarkets. Broken up
vermicelli is a suitable substitute.
Cooking time: 1½ hours
1 large chicken
1 cup ghee or substitute
12 cups water
2 medium onions, finely chopped
1 clove garlic, crushed
1 cinnamon stick
4 teaspoons salt
¾ cup chick peas, soaked overnight
1 lb (500g) coarsely ground meat
½ teaspoon cinnamon
½ teaspoon black pepper
¾ cup Rison Pasta No.63 or broken up vermicelli
1 cup rice, washed and drained
½ cup slivered almonds
In a large saucepan, brown the chicken in ¼ cup of
the ghee. Add 8 cups of water, half the chopped
onions, the garlic, cinnamon stick and 2 teaspoons
salt. Bring to the boil, cover and continue to cook
until chicken is tender enough for the meat to fall
off the bones. While the chicken is cooking, drain
the soaked chick peas and place in a large pot with
4 cups water. Bring to the boil, cover and simmer
vigorously until just tender. Drain and set aside.
In another saucepan, lightly brown the almonds in a
little ghee. Remove and set aside.
Add ¼ cup of the saucepan and heat. Fry the meat in
the ghee, stirring occasionally, until brown all
over. Turn down heat to simmer and cook until nearly
tender - approx 15 minutes.
Stir in the cinnamon, black pepper and the remainder
of the onions and salt, and continue to cook for a
further 25 minutes. Remove from saucepan and set
aside. Place the remaining ½ cup of ghee in the same
saucepan and sauté the pasta or vermicelli until
golden brown. Add the rice and sauté for a few more
Pour 5 cups of the boiling broth from the cooked
chicken over the rice (make up quantity with water
if necessary). Bring to the boil and add the cooked
meat and onion mixture and the cooked chick peas.
Stir well, cover, and turn down heat to simmer and
cook until the rice is tender and the liquid is
absorbed – approx 20 minutes. Turn off heat and
allow standing for further 10 minutes.
Serve the chick pea and rice mixture on a platter,
garnished with the almonds and chicken pieces.