This simple with ingredients Moroccan dishis just like other recipes of Moroccan cuisine; a translated history of this culturally rich country. Its geographic location made its dishes bear a significant impact of the Andalusia cuisine, Ottoman and Turkish cuisine and the Arab Middle Eastern cuisine.
- One and half kg AbuKassrice
- 4 chicken pieces
- Half kilo of chick beans soaked and boiled
- 250g butter
- ½ cup oil
- 1 onion, finely chopped
- 2 tablespoons curry powder
- 10 Laurel leaves
- ½ teaspoon black pepper
- 1 teaspoonful turmeric powder
- Salt as desired
Cook chicken as usual and leave aside.
In a skillet cook onion and garlic, and then stir with chicken for about 10 minutes.
Cook rice in chicken broth until rice is mildly wet, then add chick peas and sautéed chicken slowly and gently, reduce heat to low.
cover and cook 15 minutes.