This recipe is from Afghanistan
Ingredients:
5 c -water
4 Chicken legs and
4 Chicken thighs, loose skin -discarded
1 c Dried chick-peas, soaked in -water overnight & drained
2 md (1 cup) onions, chopped
1 Rib celery w/leaves, sliced
1 lg Carrot, sliced diagonally
1 (1/2 lb) zucchini, sliced
1 ts Salt, or to taste
1/4 ts Pepper
1/4 ts Ground cuminseed
1 tsp. tumeric
1 black cardamom
1/2 tsp. ginger powder
1/4 c Fresh cilantro, chopped
1/4 c Fresh dill, chopped
1/4 c Lemon juice
4 c Water
1 ts Salt
Directions
1. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed, tumeric, black cardamom, ginger. Cover pan & cook over moderate heat for 45 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more so that all the flavors mix well.
