Chicken And Chickpea Stew
|Dried chickpeas||1 Pound|
|Baking soda||1 Teaspoon|
|Olive oil||3 Tablespoon|
|Frying chicken/2 pound chicken legs and thighs||2 1⁄2 Pound, cut up, the back and neck reserved for soup stock (1 Piece)|
|Whole wheat bread slice||1|
|Yellow onion||1 Large, peeled and sliced|
|Ripe tomatoes||2 Large, diced|
|Chicken soup stock/Canned chicken soup stock||2 Cup (32 tbs) (Not Bouillon)|
|Bay leaf||1 (Use Whole)|
|Freshly ground black pepper||To Taste|
|Garlic||2 Clove (10 gm), crushed|
|Eggs||2 , hardboiled and peeled|
|Dry sherry||1⁄2 Cup (8 tbs)|
Pick over the chick-peas carefully, discarding discolored peas, small rocks, etc.
Soak these overnight in ample water to cover, along with the baking soda.
Next day, drain and rinse the peas.
Cover with water and bring to a boil.
Simmer for 1 1/2 hours.
Drain the peas and discard the water.
Heat a large frying pan and add the oil.
Brown the chicken pieces on all sides and remove from the pan.
Fry the bread in the remaining oil.
Remove and set aside.
In the same pan, saute the onion, tomatoes, and bacon.
Cook until the onions are clear.
Place the vegetable mixture in a 6-quart lidded Dutch oven and add the chicken pieces and the chick-peas.
Deglaze the frying pan with a bit of the broth.
Add the pan drippings and the stock to the pot, along with the bay leaf and salt and pepper.
Cover and bring to a simmer.
Simmer until the chicken is tender, about 45 minutes.
In the meantime, crush the garlic into a small bowl.
Break up the fried bread and add to the garlic, along with the yolks of the hard-boiled eggs.
Mash the mixture along with 1 tablespoon of the sherry.
You want to create a garlic/egg yolk paste.
Chop the white of the eggs.
When the chicken has been simmering for 45 minutes, add the garlic paste, the chopped egg whites, and the remaining sherry.
Stir the pot carefully and simmer for another 10 minutes.