Recipes	MEAT DISHES: Chicken with ChickPeas (Ferakh bil Hummus) Mary Kay Radnich Reprinted from Tour Egypt Monthly This is a tasty and easy entrée, something with which to impress your family and friends in the art of Middle Eastern Cooking. Chickpeas are synonymous with Arab cooking and their pleasures have even been recounted in the art of the Arab poet. "You can talk of your many vegetables from Morocco to Cathay, And talk of all the tasty food the kitchen smells betray, But if you’ve never tasted chickpeas, you’ve nothing else to say, For this delicious legume rules supreme from Cairo to Bombay." 4 tablespoons butter 3-5 lbs. Chicken pieces, trimmed of fat and cut into serving size pieces (I happened to have chicken breasts in my refrigerator) 2 medium onions, chopped 4 cloves garlic, crushed ¼ cup finely chopped fresh coriander leaves (cilantro) 1 can chickpeas (19 oz or 540 ml) 1 ½ - 2 cups water (I added 2 chicken bouillon cubes) 3 tablespoons tomato paste ½ teaspoon allspice ¼ teaspoon chili powder Salt & pepper to taste In a large skillet, sauté’ the chicken pieces in the butter over medium heat until they turn golden brown. Be sure to turn them several times, making sure that they brown evenly. Remove the chicken pieces from the saucepan and set aside. Add the onions and stir-fry until they begin to brown. Add the garlic and coriander leaves and stir-fry again, about 3 minutes. Stir in the remaining ingredients, including the chicken pieces and bring to a boil. Cover and simmer over medium heat for 30 minutes or until the chicken pieces are well cooked. Serve hot over rice. Serves 6 to 8. Say Bismillah and eat! Recipes