BAKED CHICKEN WITH CHICKPEAS AND RICE

BAKED  CHICKEN  WITH  CHICKPEAS  AND  RICE:

INGREDIENTS:    ( serves 5-6 )

2  cups  basmati  rice
1  whole chicken, cut into 8 pieces
1  tsp cumin
1  tsp  coriander, ground
1/2  tsp  black pepper
1  tsp cinnamon
1  tsp  cardamom, ground
1/2  tsp  cloves, ground
1  tsp  saffron, crushed
2  tsp  salt
1/4  cup  lemon juice
1/4  cup  corn oil
2  large onion, sliced
4-5  cloves  garlic, minced
2  Large  yellow peppers, sliced
1  cup  coriander, chopped
2  medium  red chillies, sliced
1  cup  chickpeas, cooked
2-1/2  cups  chicken stock
1  large  lemon, sliced
coriander

METHOD:

• Rinse rice.Soak in warm water for 15 - 20 minutes.
• Heat oven 180c.
• In small bowl mix cumin, coriander, black pepper, cinnamon, cardamom, cloves, saffron and salt.
• Season the chicken pieces with some of the spices mixture.
• Place frying pan over medium heat. Heat oil and brown the spiced  chicken pieces on all sides. Remove the chicken pieces onto a side plate.
• To the same pan add onions and cook until their edges are slightly browned. Then add the garlic, pepper, coriander, chillies, cook until pepper is tender.
• Remove from the  fire and add the chickpeas, rice and remaining spices mixture, and then give everything a good stir to distribute all the ingredients.
• Spoon it all onto the plate,  add stock and stir well. Arrange chicken and lemon slices on top. Cover with heavy- duty stainless aluminum foil.
• Bake 60-70 minutes until rice and chicken are tender. Serve hot.