Chicken With Chick Peas And Rice (D'jaaj B'hoummus Ou Ruz)

Directions

1. In a large saucepan brown the chicken in 1.4 c. of the ghee. Add in eight c. water, half the minced onions, the garlic, cinnamon stick and 2 tsps of salt. Bring to the boil, cover and continue to cook till the chicken is tender sufficient for the meat to fall off the bones.
2. While the chicken is cooking, drain the soaked chickpeas and place in a large pot with four c. of water. Bring to the boil, cover and simmer vigorousy till just tender. Drain and set aside.
3. In another saucepan lightly brown the almonds in a little ghee. Remove and set aside.
4. Add in 1/4 c. ghee to the saucepan and heat. Fry the meat in the ghee, stirring occasionally unti brown all over. Turn down the heat to simmer and cook till nearly tender - approximately 15 min. Stir in the cinnamon, black pepper and the remainder of the onions and the salt and continue to cook for a further 25 min. Remove from the saucepan and set aside.
5. Place the remaining half c. of ghee in the same saucepan and saute/fry the pasta or possibly vermicelli till golden.Add in the rice and saute/fry a further few min. Pour five c. of the boiling broth from the cooked chicken (make up the quantity with water if necessary). Bring to the boil, add in the cooked meat and onion minture and the cooked chick peas.
6. Stir well. Cover, simmer till the rice is tender and the liquid absorbed - approximately 20 min. Turn off the heat and allow to stand for 10 min. Serve the chickpea and rice mix on a platter garnished with the almond and chicken pcs.
7. Note:Which looks like an awesome amount of ghee. I think I would be using a lot less and cooking in a non stick pan.