1 broiler-fryer chicken — cut in parts
1 tablespoon cooking oil
1 small onion — finely chopped
1 clove garlic — pressed
1 16-oz-can chick peas — undrained
1 tomato — chopped
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon tumeric — ground
1/4 teaspoon pepper
1 tablespoon sesame seed — toasted
In fry pan, place oil & heat to medium temperature. Add chicken & cook, turning about 10 minutes or until brown on all sides. Remove chicken from fry pan.
In same fry pan, place onion & garlic. Cook, stirring until onion is translucent. Add chickpeas, tomato, lemon juice, salt, tumeric & pepper; stir gently to mix.
Return chicken to fry pan; bring juices to a boil. Turn heat to low.
Cover & simmer about 45 minutes, stirring occasionally until fork can be inserted in chicken with ease.
Sprinkle with sesame seed.
Makes 4 servings.
Nonstick Jumbo Cooker / Sauté Pan Grey 11 inches (5.5-Quart) – Deep Frying Pan Cookware with Glass Lid