Prep 30 mins
Cook 30 mins
Ever wonder what to do with the meat from the chicken stock? Here is what we used to do back home, where we had it every couple of weeks. This recipe assumes that you use a entire chicken. If the breasts have been removed, then divide by half. Some of the chopping/preparation is done while some of the dish is cooking. In total I usually spend 1 hour to make this dish. Note: You will have three hobs going in your cooker at one point.
- chicken meat from the stock, cut into medium size pieces
- 1 -2 carrots from the stock (Or fresh if not available)
- 1 1⁄2 cups chickpeas, either from the stock or 1 1⁄2 cups canned chickpeas
- 1 onion
- 1 teaspoon cayenne pepper
- 1 -2 bay leaf
- 3 -4 medium potatoes, chopped into 1-inch cubes
- 6 garlic cloves, minced
- 2 -3 medium sized tomatoes
- 1 medium green pepper (or red)
- 2 tablespoons dried parsley (If you have fresh even better!)
- oil (for frying)
- 1 cup tomato sauce (optional)
- Fry potatoes in 2 or 3 Tb of oil till tender on medium heat in a non-stick frying pan, cover, and give an occasional stir till soft and golden.
- In the mean time, put tomatoes in boiling water and leave for 1 minute.
- Discard boiling water and put tomatoes in cold water, leave for 1 minute.
- Peal tomatoes and dice.
- Chop onion and set to fry in a separate pot.
- Chop green/red pepper and add to pot.
- Add half the garlic to the pot and diced tomatoes.
- Add parsley and cayenne pepper to pot.
- In a separate non stick pan, fry remaining garlic till golden with chick peas.
- Add carrots to the pot, and chick peas and garlic from the second pan.
- On the pan where the chick peas were, place chicken with at least 1 Tb of salt. It will generate some liquid, let this evaporate and stir till crispy and golden. (Note that it will tend to break into strings).
- Transfer chicken and potatoes to the pot.
- Add tomato sauce if desired.
- Add pepper to taste and check for saltiness.