• 7 chicken drums sticks
  • 1.5 cup chickpeas
  • 2 whole shallots onions
  • 1 chopped onion
  • 8 cloves crushed garlic
  • 3 tablespoons olive oil
  • 1 teaspoon dry thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon chicken soup powder
  • 1/2 teaspoon ground coriander seeds
  • 2 cups boiling water
  • Salt and pepper to taste

Let's do it!

Place the olive oil in a pot over medium heat.

Chop the onion and fry it until lightly browned, add the crushed garlic and stir.
Add the chicken drums sticks and fry them for a few minutes, turn them over and keep frying for 3 more minutes.

Add the seasoning, thyme, parsley, chicken broth powder, coriander seeds. Place the whole shallots onions in the pot.

Add the chickpeas, salt and pepper and the boiling water.
Cook over high heat until boiling, lower to medium heat and cook for about an hour and a half until the chicken softens and the liquids are reduced.

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