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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |