Chicken With Mushrooms And Chickpeas
|Dried chickpeas||1 1⁄2 Cup (24 tbs)|
|Seasoning mix||1 Teaspoon|
|Dried sweet basil||1 Tablespoon|
|Sweet paprika||2 Teaspoon|
|Onion powder||1 1⁄2 Teaspoon|
|Garlic powder||1 1⁄2 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Dry mustard||3⁄4 Teaspoon|
|White pepper||3⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground cardamom||3⁄4 Teaspoon|
|Chicken||4 Pound, all skin and visible fat removed, cut into 8 pieces (1 Bird)|
|Diced onions||3 Cup (48 tbs)|
|Sliced fresh mushrooms||5 Cup (80 tbs)|
|Defatted chicken stock||3 1⁄2 Cup (56 tbs)|
|Minced fresh garlic||1 Tablespoon|
Day 1: Soak the chickpeas in 1 1/2 cups of water, covered, in the refrigerator overnight.
As the peas absorb the water, they will more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Sprinkle all surfaces of the chicken with 2 tablespoons of the seasoning mix and rub it in well.
Place the large pieces of chicken in the pot and cook until they are brown on all sides, about 6 minutes.
Remove the chicken and set it aside.
Reduce the heat to medium and add the smaller pieces of chicken to the pot, placing them around the perimeter of the pot, leaving the center open.
Add 1 cup of the onions and all the chickpeas to the center of the pot, letting them start to cook while you brown the smaller pieces of chicken on both sides.
When the smaller pieces are brown, remove them and set aside.
Return the heat to high and add 2 cups of the mushrooms and 1/2 cup stock, scrape the bottom clear, and cook 10 to 12 minutes.
Add the remaining seasoning mix, onions, stock, and mushrooms, the garlic and the chicken, and cook until the chicken is completely done, about 20 minutes.