Chicken, stewed with chickpeas : Recipe

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Ingredients

• 8 chicken thighs;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon vegetable oil;
• 1 onion;
• 2 cloves garlic;
• 1 teaspoon ground parsley;
• 1 teaspoon ground cumin;
• 400 g of tomato pulp;
• 150 g of soaked chickpeas;
• 120 ml chicken broth or water;
• 1 tablespoon honey.

Preparation

Cut chicken thighs in half and grate spices from all sides. Preheat a little oil over medium heat in a deep frying pan or in a baking dish. Fry the chicken for a few minutes on each side until a crispy crust is formed. Then transfer to a plate.

Pour in the frying pan the remaining oil. Lay the onion slice and cook for about 5 minutes, stirring occasionally. Add chopped garlic and spices and fry another minute for the flavor. Then add the flesh of tomatoes, chickpeas, sliced ​​dried apricots, broth or water and honey. Season with salt and pepper. Bring to a boil and add the roast chicken.

Cover and place in oven preheated to 180 ° C for 45 minutes. The chicken should become soft. Serve with couscous, rice or other garnish of your choice.

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