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Chicken with chickpeas, prunes and preserved lemon
Serves 4 Starters and mains
Ingredients
- 150g dried chickpeas, soaked overnight
- 2 onions
- 4 bay leaves
- 4 garlic cloves
- 15g flat-leaf parsley, stalks and leaves separated
- 3tbsp olive oil
- legs, thighs and wings from two chickens
- 40g butter
- 4 carrots, thickly sliced
- 1tsp each paprika, ground
- cumin, ground coriander and cumin seeds
- pinch of saffron strands
- 1-2 pinches of chilli flakes (or serve with harissa for those who like heat)
- small piece of cinnamon stick
- 300ml chicken stock salt and pepper
- 1 large green pepper, deseeded and thickly sliced
- 8-12 prunes
- 4-6 pieces preserved lemon, cut into bite-sized pieces pinch of sugar (optional)
Method
Drain and rinse the chickpeas and put into a saucepan with half an onion, 2 bay leaves, 2 garlic cloves and the parsley stalks. Cover with cold water, bring to the boil and simmer, half-covered, for 60-90 minutes or until the chickpeas are tender (this will depend on how old the chickpeas are – they may need even longer).
Drain, retaining 300ml of the liquid, and discarding the onion, bay leaves, garlic and parsley stalks.
Heat the oil in a large, deep flameproof casserole or skillet over a medium-high heat. Sauté the chicken in the oil until golden brown on all sides and set aside. Preheat oven to 180ºC/350ºF/ Gas 4. Chop the remaining onion, add to the pan with half the butter and fry gently for 5-6 minutes until soft. Peel and chop remaining 2 garlic cloves, add to the pan with the carrots and stir-fry for another 1-2 minutes.
Meanwhile, cream half the paprika and half the ground cumin with the remaining butter and most of the chopped parsley leaves and set it aside. Add all the remaining spices to the pan and fry gently for a few minutes. Add the chicken and remaining bay leaves followed by the chickpea cooking water, the stock, 1tsp salt and a good grinding of pepper. Bring to the boil, transfer to the oven and cook for 60-75 minutes, stirring in the green pepper, prunes, cooked chickpeas and preserved lemon after 20-25 minutes.
Test the chicken for doneness, giving it a little extra time if necessary, then with a slotted spoon scoop all the chicken and vegetables on to a heated serving dish and keep warm. Put the casserole containing the juices over a direct heat and correct the seasoning, adding a pinch of sugar if you think it needs it. Boil fiercely for a few minutes then whisk in the spiced butter and cook for 1-2 minutes. Pour over the chicken, sprinkle with the reserved chopped parsley and serve with couscous.
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