1. Cut chicken up into serving sizes (6-8 pieces) 2. Brown in a large pan with the ghee, finely chopped onions, cinnamon, ras el hanout & pepper. Add 1 cup water & cook for 10 minutes 3. Add chick peas & add enough water to cover. tomato puree & the stock cube. 4. Cover & cook on medium heat for 1 hour & a half in a pan or 40 mins in the pressure cooker on med-high. If cooking in a pan, you may need to add a little extra water. 5. Whilst the sauce is cooking, prepare the pasta & eggs. 6. Hard boil the eggs, then peel & cut into halves. 7. In a bowl, mix the pasta with 1/2 cup water & a tiny bit of olive or sunflower oil. Place in a steamer & steam for 15 minutes. Remove from steamer & separate the pasta with a little water. 8. Put the pasta in a large pan & slowly spoon in a little sauce at a time until the pasta is fully cooked & the sauce has been absorbed nicely - the pasta should be moist with a little sauce coating it - not dry. 9. Place pasta in a large dish / platter & top with the chicken pieces, egg halves & a some more sauce. 10. Serve immediately with a green salad & crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
