Magical Moroccan Chicken And Chickpeas

Here's a way to transform a roasting chicken into an exotic feast. gild it with spices like ginger, parsley, turmeric and cinnamon and surround it with a redolent chicken-onion-raisin mixture. a one-dish delight (and what an aroma)! the long preparation time is due to the overnight soaking method of the chickpeas, as well as the long, slow cooking time.

Steps

Day before , pick over chickpeas and turn into a large bowl.

Cover with cold water.

Refrigerate , covered , overnight.

Next day , drain chickpeas.

Turn into a large kettle.

Add 2 quarts cold water , 2 t.

Salt , the quartered onion and bay leaf.

Bring to boiling and reduce heat.

Simmer , covered , 1-1 / 2 to 2 hours , or until tender.

Drain.

Set aside.

Remove and discard onion and bay leaf.

Meanwhile , rinse chicken well.

Dry with paper towels.

Sprinkle inside with 1 t.

Salt.

Tuck w ings under body.

Then tie legs together at ends with twine.

If necessary , fasten skin at neck with a skewer.

In a small bowl , combine garlic , ginger , 1 / 2 t.

Salt , the pepper and 1 t.

Water.

Mix well.

Brush mixture over entire surface of chicken.

Refrigerate chicken in large bowl , covered with plastic wrap or foil , one hour.

In 6-quart dutch oven , combine chopped onion , turmeric , chopped parsley , cinnamon stick , butter and chicken broth.

Over medium heat , bring to bo.

Ingredients

dried garbanzo beans, cold water, salt, onion, bay leaf, roasting chickens, garlic cloves, ground ginger, black pepper, turmeric, parsley, cinnamon sticks, butter, condensed chicken broth, raisins