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A 4 to 5 lb. chicken, cut up
3 large onions, cut in lengthwise wedges
1 can chick peas
1/4 tsp. cinnamon
2 tsp. salt
Pepper to taste
3 quarts water

Place chicken in water. Add salt. Cover and bring to boil. Cook
over medium heat until tender, removing scum occasionally. Add the
remaining ingredients and cook 20 minutes longer.

Serve with rice (Rooz bi Shireeyee). Serves: 4-6.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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