Chicken
The Africa News Cookbook
4-6 servings
45 minutes

• 1 large stewing chicken
• 2 tblsp. butter
• 5 medium onions chopped
• 1 tsp. salt (optional)
• 1 tsp. tumeric or saffron
• 1 tsp. cinnamon
• 1/3 cup dried chickoeas (presoaked)
• 1/3 cup dried broad beans (pre-soaked)
• 1/3 cup peeled almonds
• 1 small bunch parsley, chopped
• juice of 1 lemon
• 1 tomato chopped

In a pot that has a tight-fitting lid, braise the chicken and one of the onions in butter. Cover with water, about 2 cups. Add the salt, Tumeric or saffron, and cinnamon, then bring to a boil. Reduce heat to low, out in peas and beans, and cook slowly for one hour or until the legumes are done. Stir occasionally, adding more water if needed. When the legumes are soft, add the rest of the onions, almonds and all but a few of the parsley leaves. Simmer slowly until onions are cooked, about 20-30 minutes . Just before serving sprinkle with lemon juice, remianing parsley and the chopped tomato.