Moroccan Style Chicken and Garbanzo Stew

I came up with this recipe by changing my Harira soup recipe. See the Harira soup recipe here.

Moroccan Style Chicken and Garbanzo Stew

(6 servings)

Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 garlic clove, minced

1 ½ pound chicken cut in big pieces

sea salt, ground black pepper

½ tablespoon grated fresh ginger

¼ teaspoon ground turmeric

1/8 to ¼ teaspoon cayenne pepper (optional)

1 ½ cup chopped tomato (or 1 can unsalted diced tomatoes)

½ cup warm water

1/4 teaspoon saffron soaked in warm water

1 15 oz can drained canned chickpeas (garbanzo beans)

1 tablespoon minced fresh cilantro

1 tablespoon minced fresh parsley

Juice of ½ fresh lime

Directions

Season chicken pieces with salt and pepper. Soak saffron in warm water. Heat oil in a large stock pot oven over high heat. Add onion and cook 5 minutes until translucent. Add garlic and cook one more minute. Move onion and garlic mix to one side of the pan and add chicken. Cook 2 to 3 minutes each side or until slightly browned. Add ginger, turmeric, cayenne (if using) and cook 1 minute, stirring frequently. Stir in chopped tomato and saffron with water, cook 1 to 3 minutes, stirring frequently. Bring to a boil, reduce heat to low, cover, and simmer 30 minutes. Stir in chickpeas, bring to a boil, reduce heat, and simmer 15 minutes. Stir in cilantro, parsley and lime juice; cook 1 minute or until thoroughly heated.