10 min
Prep time
90 min
Cook time
4
Servings
Easy
Difficulty
1h40
Total time
Ingredients
Instructions
-
1
Cut the chicken into pieces.
-
2
Season to taste with salt, paprika, ground cumin, and black pepper.
-
3
Fry the chicken pieces in butter and oil with onions until they are well browned.
-
4
Sprinkle with saffron, add the chickpeas, and enough broth to cover everything.
-
5
Simmer gently for an hour or an hour and a half until the chicken is tender.
-
6
Just before serving, sprinkle with chopped parsley and cilantro.
-
7
Cook the rice in 1.5 liters of salted water for about 15 minutes.
-
8
To serve, take half the rice, season it with butter, and place it in a warmed serving dish.
-
9
Arrange on this bed the remaining fragrant rice with lemon juice, then the chicken pieces, alternated with heaps of chickpeas and chopped parsley.
-
10
Drizzle everything with the saffron sauce in which the chicken was cooked.
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