FreeGroups.net's 160,000 Recipe Collection

Rate this recipe Good Bad ( 0 Ratings )

Recipe: Tabikha Bil Houmus (Chicken and Garbanzo Stew)

Categories: Chicken, Libyan, Sephardic

Yield: 6 Servings

3/4 lb Dried garbanzos (chickpeas),

           -- 1 1/2 cups
      1 tb Vegetable oil
      2 lb Potatoes, peeled & quartered
      1 lg Onion, chopped fine
    1/2 c  Chopped flat leaf parsley,
           -- rinsed and drained
      1    Chicken (3 lbs.), cut in 8
           -- pieces
      2    Cinnamon sticks
    1/4 ts Pepper
      1 ts Salt
      2 c  Water
           Pomegranate seeds, for
           -- garnish

Soak the garbanzos in water overnight. Drain, peel off and discard the skins. Put all the ingredients except pomegranate seeds in a heavy pan and bring to a boil. Reduce heat to low, cover and cook for 1 hour or until chicken is tender and garbanzos are cooked. Garnish with pomegranate seeds during the season when available. Serve warm over rice.

Recipe by: Copeland Marks -- Sephardic Cooking Posted to JEWISH-FOOD digest V97 #106 by Nancy Berry <nlberry@prodigy.net> on Mar 28, 1997

Post Your Comment: (All fields except email are required)    [ Comment Policy ] E-mail Name Subject Comments You may use the following HTML tags in your comments: <B><I><P .*><P><A><LI><OL><UL><EM><BR><STRONG><BLOCKQUOTE><HR><DIV .*><DIV><TT>       Click the third checkbox to confirm you agree to the Comment Policy